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Kreatotourta (meat pie) from Chania
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Cookpad GreeceKreatotourta (meat pie) from Chania
This is a traditional Cretan food, made for Easter.
Ingredient
2 packets
dry yeast
150 g
butter
250 g
strained yogurt
2 packets
yeast
2
eggs
1 tbsp
salt
1/2 tsp
pepper
1/2 tsp
cinnamon
2 tbsp
meat stock
1
egg
1 1/2 kg
lamp, preferably brisket
Cooking instructions
* Step 1
Start the preparation from the previous day.
* Step 2
Boil the meat and when it cools, remove the fat and bones and cut into small pieces. Add salt, pepper and cinnamon, as much as you like and put it in the fridge.
* Step 3
Keep one bowl of strained meat stock, for the dough and the filling.
* Step 4
Prepare the staka, from which you remove the butter.
* Step 5
Prepare the leaven. Using a small bowl, dissolve the yeast in lukewarm water and add a bit of flour so that you have a batter. Mix until all the ingredients are well integrated and leave it overnight to rise. You can make the dough without leaven but this way it has a special flavor.
* Step 6
Prepare the dough, the following day.
* Step 7
Dissolve the leaven in a bit of warm water. Add the butter, warm, the yogurt, the meat stock, salt, pepper and cinnamon. Mix and add yeast and flour until you have a pliable dough.
* Step 8
Separate the dough into two parts, one slightly larger than the other. Take the large piece, roll it out so that it fits your baking tray and place it in the buttered baking tray so that it also covers the sides.
* Step 9
Add the filling. Spread half of the mizithra, staka and tyromalama, add finely chopped spearmint, pepper and cinnamon, layer the meat and in the same order, the rest of the cheeses. Add finely chopped spearmint, pepper and cinnamon once more. Pour 2-3 spoonfuls of meat stock in the filling so that it doesn't dry up.
* Step 10
Roll out the rest of the dough, cover the filling and seal both the bottom and top dough together, braiding them.
* Step 11
Take care that the dough doesn't stretch or has any cracks.
* Step 12
Cover the baking tray and place it in a hot place for at least ½ an hour so that it rises.
* Step 13
Before you bake, brush with the egg and sprinkle freely with sesame seeds.
* Step 14
Bake at 200°C for ½ at the bottom rack and for another hour at the second from last.
Note: if there is a photo you can click to enlarge it
Tag
Dry yeast
bit of flour
bit of lukewarm water
butter
strained yogurt
yeast
Eggs
Salt
Pepper
cinnamon
meat stock
to 1 1/2 kg all purpose flour
Egg
lamp, preferably brisket
staka (traditional Cretan roux), cooked, without its butter
to 1 1/2 kg sweet mizithra
- 750 g tyromalama ("malaka" is the traditional name of the Cretan cheese) or graviera
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