I first had this meal on a Greek island and after just one bite I realised I had to learn how to make it myself. Kleftiko means baked in a packet, and is the Greek version of our pasty. By baking the ingredients in a packet all the moisture and flavour is retained, making this one off the most succulent and flavoursome recipes I have ever tasted. For the most authentic taste try and use organic ingredients, including organic wine; the improved flavour is definitely worth the extra pennies. This meal takes no time at all to prepare, but remember to marinade the lamb the night before. This recipe serves 2.
- 200g Diced lamb
- 200ml Red wine
- 5 tbsp Olive oil
- Juice of 1 lemon
- 4 Cloves of garlic, finely chopped
- 1 Onion, chopped
- 1 tbsp Chopped fresh thyme
- 1 tbsp Chopped fresh oregano
- 1 tbsp Chopped fresh rosemary
- 1 Aubergine, diced
- 200g Feta cheese
- 150g Flour
- 50g Butter
- 2 tbsp Cold water
- Mix the wine, oil, lemon juice, garlic, onion and herbs in a bowl. Add the lamb and marinade overnight.
- Salt the aubergine, and leave for 20 minutes.
- Fry the lamb in a little of the marinade for 10 minutes, retaining all the marinade.
- Place the lamb and the marinade into a pie dish.
- Dice the feta cheese, and sprinkle over the top of the lamb.
- Make the pastry by rubbing the butter into the flour until it looks like breadcrumbs. Add the cold water, and mix to a dough.
- Roll out the pastry to cover the pie dish.
- Rinse the salted aubergine, squeezing to remove more of the bitter juices, and scatter over the lamb and feta.
- Cover the pie, and brush the pastry with a little milk.
- Bake in an oven at 190 degrees C for 25 minutes, or until the pastry is golden.