Ingredients
Serves 4-6
For the pie
200g Kataifi Pastry
80ml extra virgin olive oil
For the pie filling
1.5kg beef chuck steaks, cut into 2cm cubes
6 tablespoons extra virgin olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
125ml red wine
700g passata
1 teaspoon dried oregano
1 cinnamon stick (optional)
Salt and pepper, to taste
2 cups water, plus more if needed
Method
Take your chilled Kataifi Pastry out of the fridge at least 2 hours before using to bring it up to room temperature (4 hours for frozen Kataifi Pastry).
To make the filling
Sprinkle salt over beef chuck pieces. Add 3 tablespoons olive oil to your pot over medium to high heat. Sear and brown the beef in batches. Then return all the meat back to the pot.
Add the other 3 tablespoons of olive oil to the pot along with the onion and garlic and sauté for 2 minutes. Pour in the red wine to deglaze the pan, and cook for a further 2 minutes.
Add the passata, oregano, and cinnamon stick. Stir through then add salt and pepper to taste. Turn the heat down to medium and allow to simmer with the lid on for approximately 1.5-2 hours (checking occasionally in case more water is needed, as it may evaporate before the meat is tender).
The filling is ready when the beef is tender and effortlessly falling apart.
To assemble the pie
Spoon the beef filling into a baking dish approximately 27cm in size.
Preheat the oven to 180 degrees Celsius. Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the 80ml of oil over the Kataifi and use your hands to massage the oil through the pastry.
Place the Kataifi over the meat pie mixture evenly. Transfer to the oven and cook for approximately 40 minutes or until the Kataifi turns golden in colour.
Serve immediately.
Video and photography: Mary Politis from Mary’s Kouzina.
Learn how to make a Kataifi Beef Pie