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Kreatotourta (meat pie) from Chania
Kreatotourta (meat pie) from Chania

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

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