Note: The ingredients are local so I have had to change some of them eg. Kerkirian butter as you know is white and is made from ewe’s milk.
Pastry
ingredients:
500 g butter
1 kg of plain flour
2 tablespoons sugar
1 teaspoon of baking powder
4 egg yolks
Method:
1. In a large bowl place flour, butter, sugar and baking powder and mix with hands till a crumb consistency.
2. In a separate bowl beat the egg yolks.
3. Mix the eggs with the flour mixture, making into a dough.
4. Wrap the dough in glad wrap and refrigerate for 1 hour.
Filling
ingredients:
1/2 boiled chicken
250 g chicken livers finely cut
500 g of No. 1 spaghetti
500 g beef mince
5 tablespoons olive oil
3 tablespoons butter
1/2 teaspoon ground cinnamon
1 cup finely cut ham
1/4 teaspoon ground cloves
1/2 cup of white wine
juice of 1 lemon
1 1/2 cups of kefalotiri (kefalograviera will do), grated
3 hard-boiled eggs, sliced
4 tablespoons of finely chopped parsley
salt and pepper to taste
Method:
1. Cook the spaghetti, drain and put aside. Make sure it’s not overcooked, as it will cook more in the baking.
2. In a frypan heat 2 tablespoons oil and the butter and sauté the mince together with chopped livers.
3. Add the spices, salt, pepper and wine. Cover and allow to simmer, stirring occasionally with a wooden spoon.
4. Clean the chicken and place in saucepan with 8-9 cups of water, the remaining oil and the lemon juice and cook till tender.
5. Remove chicken to cool and save the stock.
6. Once chicken is cooked, cut into small cubes (cook the chicken earlier so it will cool).
7. Place cubed chicken in a bowl with spaghetti, the stock, and add 1/2 cup of the grated cheese.
8. Heat oven to 190°C.
9. Use a round oven dish if you have one (looks better), grease the dish with the oil and sprinkle with flour.
9. Cut pastry in two pieces and roll out one piece and lay out on the dish, leaving some hanging out from the edge of the pan.
10. Put half of the pasta mix in then add the mince mixture and the egg slices.
11. Sprinkle with parsley and the remaining cheese and add the rest of the pasta on top, press down to compress the filling.
12. Roll out second sheet of pastry and lay on top, tighten around the edge with the bottom layer of pastry, trim if needed and press firmly with a fork to make a pattern.
13. Stick a fork in the top to poke several holes to allow the steam to escape and with a brush, paint the pastry with milk.
14. Bake for about 30 minutes until nicely browned on top.
15. Allow to cool slightly before you cut.