Step-by-Step Guide to Make Perfect Kreatotourta (meat pie) from Chania

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kreatotourta (meat pie) from chania. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Kreatotourta (meat pie) from Chania is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Kreatotourta (meat pie) from Chania is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook kreatotourta (meat pie) from chania using 28 ingredients and 14 steps. Here is how you can achieve that.

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

1. Make ready For the leaven
2. Make ready 2 packets dry yeast
3. Take 1 bit of flour
4. Take 1 bit of lukewarm water
5. Prepare For the dough
6. Make ready 150 g butter
7. Take 250 g strained yogurt
8. Make ready 2 packets yeast
9. Take 2 eggs
10. Prepare 1 tbsp salt
11. Prepare 1/2 tsp pepper
12. Take 1/2 tsp cinnamon
13. Take leaven
14. Get 2 tbsp meat stock
15. Prepare 1 kg to 1 1/2 kg all purpose flour
16. Prepare For the top
17. Get 1 egg
18. Prepare sesame seeds
19. Make ready For the filling
20. Take 1 1/2 kg lamp, preferably brisket
21. Take 1 kg staka (traditional Cretan roux), cooked, without its butter
22. Get 1 kg to 1 1/2 kg sweet mizithra
23. Make ready 500 gr - 750 g tyromalama ("malaka" is the traditional name of the Cretan cheese) or graviera
24. Prepare spearmint
25. Prepare salt
26. Get pepper
27. Make ready cinnamon
28. Get 2 tbsp meat stock

Instructions 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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