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Recipe Category / Savory pies and Tarts

Open-faced meat pie

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Open-faced meat pie


For the filling

  • Place a frying pan over high heat and add 5-6 tablespoons olive oil.
  • Cut the meat into 2-3 cm pieces and add them into a bowl. Add salt, pepper, the flour, and mix well.
  • Add the meat pieces into the frying pan and sauté until golden brown on all sides.
  • At the same time, place a pressure cooker over high heat and add 2-3 tablespoons olive oil.
  • Coarsely chop the onion, cut the carrots into crescents, and add them to the pressure cooker. Add the thyme.
  • Drain the meat and add it to the pressure cooker with the rest of the ingredients.
  • Add the sugar, the tomato paste, and sauté. Deglaze with the wine, add the stock, the bay leaves, salt, pepper, and 1 tablespoon olive oil.
  • Seal the pressure cooker with the lid, turn the safety valve to the proper pressure indicator, lower the heat to medium and boil for 20-30 minutes.
  • As soon as it is ready, turn the safety valve so that the pressure cooker depressurizes. Alternatively, turn off the heat and allow 5-10 minutes for the pressure cooker to depressurize on its own.
  • Set aside to cool.

For the kourou dough

  • Preheat the oven to 160ο C (320ο F) set to fan.
  • Spread the kourou dough into a 28 cm tart pan and press it well to shape it as the pan. Make sure that the dough sticks from the sides of the pan in order to maintain its shape during baking.
  • Prick the base with a fork, on several spots, and spread some plastic wrap. Fill with legumes as pie weights and bake for 30 minutes.
  • Set aside to cool.

To assemble

  • Increase the oven’s temperature to 200ο C (390ο F) set to fan.
  • Cut the dough all around the tart pan, using a serrated knife.
  • Add the meat, the feta cheese, the potatoes, the mixed cheeses, and bake for 10-15 minutes until golden.
  • Serve with thyme and pepper.
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Nutrition information per portion

Calories (kcal)
26 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
43 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
60 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
12 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
6 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
60 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
14 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
28 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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