Easter Meat Pie

In a large pot over high heat, sauté the beef in half of the olive oil until browned on all sides. Add the beef stock and simmer gently for 90 minutes. Once cooked, shred the beef along with the lamb. Reserve the cooking stock.

In a clean pot over high heat, heat the remaining olive oil and sauté the onion, leek, garlic, and all the meat for 2–3 minutes. Add the rice, tomato paste, marjoram, oregano, the reserved beef stock, and season with salt and pepper. Remove from the heat. Once the mixture has cooled slightly, stir in the pars-ley and cheese.

Preheat the oven to 180°C (fan mode).

Generously oil a medium baking dish. Roll out the first sheet of Chrysi Zymi Puff Pastry using a rolling pin and line the bottom and sides of the baking dish. Spread the filling evenly and smooth the surface. Cover with the second sheet of pastry, pinching the edges with your fingers to seal the pie. Use a sharp knife to score the surface of the pastry to allow steam to escape while baking.

Bake the pie on the lower rack of the oven for about 50 minutes, until beautifully golden.