PASTOPITES (MEAT PIES)

Name: Pastopites (Meat Pies)
Prep time: 30 min
Cuisine: Greek
Ingredients: 5 ⅓ cups (800g) hard flour (Village/Choriatiko); 1 cup (200g) fine semolina; 1 teaspoon (8g) salt; ⅔ cup (160g) pork fat (lard); 1 ⅔ cups (410ml) lukewarm water; 2 cups (480g) pork fat (lard); 4 tablespoons (60g) sugar; 1 teaspoon (3g) ground cinnamon; 1 ½ cups (200g) minced/ground pork (pastá); 3 cups (690g) sugar; 3 cups (750ml) water; 10 cloves; 2 cinnamon sticks; 2 tablespoons (20ml) orange blossom water (anthόnero); 2 teaspoons (10ml) lemon juice; Cornstarch (Nisesté)

2020, Aglantzia, Nicosia. Mrs. Androula Kefala is my guest again on the state television cooking show, this time to make Pastopites (meat pies) together, using the method they used in the region of Agios Amvrosios, Kyrenia. Their taste is unique and takes me back to my childhood, to the pies my grandmother Chrysostomou used to make with great mastery.

PASTOPITES (MEAT PIES)

INGREDIENTS

For the Dough

For the Filling

For the Syrup

For rolling out the dough

METHOD

First, we prepare the syrup

For the dough

For the filling

For the Pastopites

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