Argiro Barbarigou’s Epirus-style Christmas Meat Pie 

Epirus-style Christmas Meat Pie

Argiro Barbarigou is one of Greece’s most loved chefs and she has created her own version of the traditional Epirus Christmas Meat Pie, which features mince, cheese, and rice. It really is a delicious and comforting dish that is sure to be a crowd-pleaser over the Festive Season!

Argiro Barbarigou
*Famous Greek Chef Argiro Barbarigou

Argiro Barbarigou’s Epirus-style Christmas Meat Pie 

Argiro Barbarigou is one of Greece’s most loved chefs and she has created her own version of the traditional Epirus Christmas Meat Pie, which features mince, cheese, and rice. It really is a delicious and comforting dish that is sure to be a crowd-pleaser over the Festive Season!

Ingredients

-Two packets of pizza dough

-2 tbsp butter

-300g Metsovone cheese and a few handfuls of gruyere

-6 finely sliced onions

-1kg mince (mixed)

-3/4 cup Karolina or Arborio rice

-6 eggs, beaten

-Pinch of salt

-Pepper to taste

-2 tbsp Metsovo butter (or plain butter)

Argiro Barbarigou’s Epirus-style Christmas Meat Pie  1
*Traditional Epirus Meat Pie for Christmas

Method

-Sautee the onions and mince in the melted butter on low heat. When the mince starts to brown, add a little water. Season and cover the pot, leaving the mince and onions to simmer on a low heat for 7-8 minutes until all the liquid has been absorbed.

-Open the pizza dough and place them side by side in an oven tray. Make sure they cover the sides too so that the filling won’t pour out. Stretch the dough out gently by pressing with your fingers.

-Remove the filling from the heat and let it cool. Then add the beaten eggs and cheeses.

-Pour the filling into the dough in one layer. If you prefer it covered use two more pizza dough sheets on top and cover with the dough hanging off the sides. Add a few bits of butter on top.

-Bake at 180 C in a well-heated oven for around 50 minutes. If the dough starts to colour early on cover it with foil paper. Once you’ve removed from the oven wait for the pie to cool for 15 minutes and then slice.

*You can find more of Argiro’s delicious recipes here.