How to Cook Yum-Yum Kreatotourta (meat pie) from Chania

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Choosing to eat healthily offers incredible benefits and is becoming a more popular way of life. The overall economy is affected by the number of individuals who are suffering from diseases such as hypertension, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to adopt a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, most people believe that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. It is possible, though, to make a few small changes that can start to make a positive impact to our everyday eating habits.

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We hope you got insight from reading it, now let's go back to kreatotourta (meat pie) from chania recipe. To cook kreatotourta (meat pie) from chania you only need 28 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Kreatotourta (meat pie) from Chania:

1. Take of For the leaven.
2. You need of dry yeast.
3. Get of bit of flour.
4. Use of bit of lukewarm water.
5. You need of For the dough.
6. Take of butter.
7. Use of strained yogurt.
8. Take of yeast.
9. Use of eggs.
10. You need of salt.
11. You need of pepper.
12. Prepare of cinnamon.
13. Use of leaven.
14. Provide of meat stock.
15. Provide of to 1 1/2 kg all purpose flour.
16. Provide of For the top.
17. Provide of egg.
18. Provide of sesame seeds.
19. Take of For the filling.
20. Get of lamp, preferably brisket.
21. Use of staka (traditional Cretan roux), cooked, without its butter.
22. Provide of to 1 1/2 kg sweet mizithra.
23. You need of - 750 g tyromalama ("malaka" is the traditional name of the Cretan cheese) or graviera.
24. Get of spearmint.
25. Prepare of salt.
26. Provide of pepper.
27. Take of cinnamon.
28. Use of meat stock.

Steps to make Kreatotourta (meat pie) from Chania:

1. Start the preparation from the previous day..
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..
3. Keep one bowl of strained meat stock, for the dough and the filling..
4. Prepare the staka, from which you remove the butter..
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..
6. Prepare the dough, the following day..
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..
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..
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..
10. Roll out the rest of the dough, cover the filling and seal both the bottom and top dough together, braiding them..
11. Take care that the dough doesn't stretch or has any cracks..
12. Cover the baking tray and place it in a hot place for at least  ½  an hour so that it rises..
13. Before you bake, brush with the egg and sprinkle freely with sesame seeds..
14. Bake at  200°C for  ½  at the bottom rack and for another hour at the second from last..

Very good price for very good food! An Australian or New Zealand meat pie is a hand-sized meat pie containing diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack. The meat pie is considered iconic in Australia and New Zealand. I am french canadian and meat pie has been a family tradition for years, made by my Memere's, but is a long lost art as we have americanized our traditions. I made it this thanksgiving with the help of my Aunt and she says leave out the cinnamon but use more allspice in it's place, do not add water, and.

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