Meat Pie (Kreatopita)

Ingredients

For the filling

• 1 (454 g) packet puff pastry

• 800 g minced pork

• 6 tablespoons oil

• 1 small onion, coarsely grated

• salt and pepper

• parsley, finely chopped

• 2/3 glass almonds, blanched, roasted and cut into small pieces (optional)

For the Béchamel sauce

• 3 glasses boiling milk

• 4 tablespoons oil

• 4 tablespoons self-raising flour

• 1/2 chicken stock cube

Method

1. Put the oil, minced meat, onion, salt and pepper in a pan and place over moderate heat to cook. Stir occasionally until all the liquid has evaporated and the minced meat is lightly brown.

2. Add the parsley and after some seconds remove from heat.

1. Prepare the Béchamel sauce with the above ingredients (see Basic Recipe for Béchamel Sauce).

2. Pour the Bêchamel sauce into the meat mixture, add the almonds and stir.

3. Divide the pastry into two portions. Roll out one portion of the pastry and line the base and sides up to a height of 3 cm of a 27x27 cm ovenproof dish.

4. Prick the pastry and spread the meat mixture over.

5. Roll out the other portion of the pastry and cover the meat mixture until the edges of the dish.

6. Press the edges of the two pastry sheets together firmly.

7. Prick the top sheet of the pastry. Bake in a preheated moderate oven (160°C) for 45 minutes or until golden brown.

8. Remove from the oven, set aside for 20-30 minutes until the Béchamel sets and serve.