Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Pie Crust | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 white onion, finely chopped
- 2 finely chopped garlic cloves
- 12 ounces shredded brisket
- 12 ounces shredded pork
- 1 teaspoon freshly ground black pepper
- 2 cloves
- ½ teaspoon ground cinnamon
- 1/3 cup white wine
- 1/3 cup water
- 1 tablespoon tomato puree
- 1 cup rice
- 1 tablespoon finely chopped parsley
- 2 well beaten eggs
- 4 ounces finely crumbled feta cheese
- 2 ounces grated gruyere cheese
- 1 large pie crust for 2 crusted pie
- Dot of butter
Directions
Heat the olive oil in a pan and sauté the onion, garlic, beef and pork.
Add the pepper, cloves and cinnamon. Stir for 2 minutes.
Add wine, water and tomato puree.
And stir for 1 - 2 minutes and scald the contents of the pan with the wine.
Add a little water and the tomato puree. Let simmer for 30 minutes.
Add rice, parsley, eggs and cheeses, mixing well with a wooden spoon.
Let simmer in pan for 30 minutes.
Remove the pan from the flame.
Butter a large pie tin and place half the pastry on the bottom making sure a little of the pastry hangs over the sides.
Empty the pie filling onto the base pastry and cover it with the remaining half of the crust.
Wet the edges of the pastry and press them together so they stick and roll them over into a tube like design on the pie (so the steam of the pie filling doesn't escape).
Brush the top pastry with a little melted butter and puncture it in even various places with a fork.
Bake the pie in a 350 oven for 1 hour.