PAIR IT

Pair with spaghetti bolognese, Smyrna meatballs, meat pie or yellow middle-aged cheeses.

Meat pie with kataifi pastry

1/2 pack of kataifi pastry
2 eggs
250 ml of fresh milk (at room temperature)
250 g beef minced meat
5 tomatoes grated on the grater
2 tbsps. of barbecue sauce
1 clove of garlic
1 large onion
2 carrots
2 red peppers
2 tbsps. of herbs (basil, thyme, throubi)
200 g gruyere grated
1 cup olive oil
2 tbsps. breadcrumbs
2 tbsps. melted butter
salt
freshly ground pepper

Cut all vegetables into small pieces.

Saute the onion with some olive oil in a saucepan. Cut the carrots in slices and add them to the pot along with the garlic and the tomatoes. Then add the minced meat and the BBQ sauce. Add salt, pepper and herbs. Lower the temperature and let the sauce shimmer for 20 to 30 minutes. Finally, add the gruyere and peppers.

Butter a pyrex baking dish and sprinkle it with the breadcrumbs. Divide the kataifi pastry into two equal parts. Lay half of the kataifi and spread it with the fingers on the pyrex. Empty the stuffing and cover with the rest of the kataifi, after flicking it with your fingers. Cut with knife into pieces. In a bowl, beat the eggs with the milk and pour the mixture over the pie.

Color:	red
Type:	dry
Year:	2014
Alcohol:	12,5 %
Origin:	Filia, Karditsa
Variety:	Limniona
Aromas:	violet, carnation, cherry, sour cherry, ripe raspberry, plum, cinnamon, clove
Bottle Size:	750ml
Barrique:	-
Serving temperature:	16°C
Aging:
Closure:	Cork
Organic:	No

please wait...

FILTERS

Price Range

-

Sort by