English-style pie with aphelia filling
Αφέλια, χρησιμεύουν ως γέμιση για την πίτα (Μαγειρεύω Κυπριακά 2014). © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
An English pie with Cypriot aphelia filling served with mashed potatoes
Name - Recipe
English-style pie with small pieces of pork cooked in wine and coriander, and served with mashed potatoes.
For the pie dough:
500 gr of plain flour (farina 00)
250 gr of unsalted butter
1 beaten egg
water (if necessary)
For the aphelia:
1 kg of fat-free pork, cut into cubes
1 glass of red wine
1 tbsp dry coriander
6 tbsp oil
½ tsp cinnamon
1 tbsp of corn flour
3 glasses of water
salt, pepper
For the mashed potatoes:
10 boiled and diced potatoes
1 glass of milk
1½ tsp butter
grated garlic
salt
In a pot, add the oil and sauté the meat for a while. Add the wine and coriander, salt, pepper, cinnamon and 3 glasses of water. Let the meat simmer for 1 hour and 15 minutes. Test with a fork to see if the meat is cooked (soft enough and the liquid has reduced). Meanwhile, make the dough by putting the flour and butter in a mixer. Add a little water if necessary. If the meat is ready, prepare the dough by rolling out a 0.5cm thick sheet of dough using a rolling pin. Cut the sheet into two pieces, each to be the size of your pie dish. Spread one sheet of the dough on the base of the dish. Add the corn flour to the meat and stir. Spread the meat mixture on the pie dish, cover with the second sheet of dough and brush the top with beaten egg. Bake the pie in a preheated oven at 180°C until golden brown. Add the milk and butter to the potatoes and mash them. Add some salt and grated garlic. (Anna Paphitis, Cooking Cypriot food 2012-2013)
Sautéing.
Simmering.
Baking in the oven.
Additional information and bibliography
Recording: Anna Paphitis (13 years old, student of Pascal English School Larnaca) from a narration by Panagiota Andreou (36 years old, place of residence: Kiti). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroulla Hadjittofi
Παρασκευή αφελιών, με ψήσιμο σε κατσαρόλα. Πηγή: Στάλω Λαζάρου.
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