The Authentic Greek Kitchen: A Comprehensive Cookbook Filled with Traditional and Contemporary Recipes to Help You Recreate the Taste of Greece in Your Own Kitchen| Full-Color Picture Premium Edition by Crystal L. Jones

Author:Crystal L. Jones [Jones, Crystal L.]
Language: eng
Format: epub
Published: 2023-05-06T23:00:00+00:00

Make The Filling:

In a large, deep skillet, heat the oil or butter and sauté the livers over medium heat until firm, about 4 minutes. Add the pork and sauté for 4 minutes more. Add the wine, currants, cinnamon sticks and Aleppo pepper or pepper flakes, reduce the heat to low and simmer for 15 minutes, or until the pork is no longer pink. Remove from the heat and stir in the rice, 1 cup of the stock, the almonds, pistachios, sugar, cinnamon and salt and pepper to taste. Let cool. Remove the cinnamon sticks.

Preheat the oven to 400°F. Oil or butter a 13-x-9- inch baking dish.

If using phyllo, divide the dough into 4 pieces and fit 2 sheets into the bottom and up the sides of the dish, brushing each sheet with oil or butter, and trim to a 1-inch overhang. Add the filling, smoothing it with a spatula, and pour the remaining 1 cup stock over it. Cover with the remaining 2 sheets phyllo, brushing each with oil or butter. Fold the overhanging bottom crust up over the top crust and pinch the top edges together to seal, crimping them to make a neat cord around the edge of the pie (see illustrations). Flatten the cord with the tines of a fork to prevent it from sticking up, or it will burn during baking. Brush the top generously with the milk.

If using puff pastry, divide into 3 portions. Cover 1 piece with plastic wrap. Briefly knead the other 2 pieces together, then roll out on a lightly floured surface. Fit 1 sheet of pastry into the dish, and trim to a 1-inch overhang. Add the filling, smoothing the top with a spatula, and pour the remaining 1 cup stock over it. Cover with the other sheet. Pinch the two edges together, turn them inward and press to seal. Brush the top generously with milk.

Bake for 15 minutes, sprinkling the top of the pie 8 to 10 times with water. Bake for 10 minutes more, then reduce the oven temperature to 350°F and bake for 30 to 40 minutes more, or until golden brown. Check often, and if the pastry puffs up, prick it in several places with a knife. If the top browns too quickly, cover it loosely with aluminum foil. Turn off the oven, but leave the pie in the oven for 10 minutes more.

Let the pie cool on a rack for 15 minutes then sprinkle with confectioners’ sugar and cinnamon and serve.

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