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Our beloved Chef, Kostis Kostakis, gives us another delicious recipe. Beef sausage pie is one of many found in his new book 'Pies by Hand'. A book he wrote with much love and passion. I had the great pleasure of welcoming him into the studio of the live show with Antigone and he revealed all the secrets of a successful pie.

For dough:
400g hard white flour
200g yellow flour
50ml olive oil
1.5 teaspoon salt
300ml of water
For filling:
600g veal sausage
50ml olive oil
3 leeks
1 onion dry
5-6 cherry tomatoes
300g gruyere
300g kefalotyri (Cretan cheese)
2 eggs
1/2 bunch of parsley
Salt & pepper

Sift the two flours into a bowl and mix. Add the olive oil and salt and slowly add the water and knead. We need to have a soft dough so that we can ‘open’ it. Cover the bowl with cling film and leave the dough to rest for an hour.
Regarding the filling, in a pan, place olive oil and onion, saute chopped sausages and then add the leeks in chunks, add the thyme, salt and pepper (pay attention not to use too much salt because the cheese and sausage contain it). Leave on medium heat for 10 minutes. Finally, add the cherry tomatoes. Allow to cool and add the parsley, eggs and cheese and mix well.
Divide the dough into five balls and roll out with a thin rolling pin. Press the sheet every now and then with your hand and turn it to make sure it’s round, using more pressure from the inside to the outside of the sheet.
Oil a round baking tray and place over the sheet which should be larger than the baking tray. Place four of the sheets one on top of the other with a little oil in between. Pour the filling and cover with the leaf that is left (which should be a little larger), and air the last sheet. Drizzle with plenty of olive oil. Bake the pie at 160 degrees with the fan on for about an hour.

Good luck!!!