Lamb pie Chania

Ingredients for 6 servings:

• 300 g flour
• 100 ml milk
• 15 g yeast
• 1 egg(s)
• 20 g fat (lamb fat)
• salt and pepper
• 500 g leg of lamb
• 2 bay leaves
• 1 carrot(s), diced
• 1 onion(s), quartered
• salt and pepper
• 250 g cheese, Anthotyros, alternatively Gruyère
• 150 g cheese, Malaka, alternatively mozzarella
• ½ bunch mint
• ½ tsp thyme
• ½ tsp oregano
• ½ tsp marjoram
• 1 lemon(s)
• 1 egg yolk
• 1 tbsp sesame seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

Greek wedding appetizer from Crete

Dissolve the yeast in a little warm milk, pour it into a well in the flour, and let it rise in a warm place, covered, for ten minutes. Then add the melted lamb fat, the remaining milk (or meat broth), the egg, and a pinch of salt, and let it rise for another 20 minutes. Cook the lamb whole with the carrot, onion, bay leaf, salt, and pepper in plenty of water for about forty minutes. Remove the meat and dice finely. Mix well with the thyme, oregano, marjoram, and lemon juice, and season with salt and pepper. Grate both cheeses, add chopped mint, and a ladleful of lamb broth. Mix well, and add more salt if desired. Divide the dough in half and roll out thinly. Grease a baking dish with olive oil and line it with a sheet of dough. Spread the cheese mixture on top, then the pieces of meat. Pour in a little meat broth and cover everything with the second sheet of dough. Pierce a few air holes, brush with beaten egg yolk, and sprinkle with sesame seeds. Bake in the oven at 150 degrees Celsius for 40 minutes.