Paskia (Meat Pie) in a Crust

For the Meat

• 1 ½ Goat meat (thigh, shoulder)
• 1 ½ -2 Dry onions
• 1/3 Olive oil
• 1 Cinnamon
• 1/5 Cloves
• 1 Black pepper
• 1 Salt

For the Halloumi Filling

• 1 Ripe halloumi (200g)
• 2 Fresh halloumi (400g)
• 750 Unsalted anari cheese
• 3 Fine semolina
• ½ Fresh spearmint
• 2-3 Eggs
• 2 Baking powder
• 1 Mastic powder

For the Dough

• 1 Hard village flour
• 1 Sunflower oil
• 1 Baking powder
• 2 Sugar
• 1 Salt
• 2 Eggs
• 1/2 Mahlab (ground)
• 1/2 Mastic
• 200 Water
• 200 Milk

For the Topping

• Egg
• Sesame seeds
• Nigella seeds (Mavrokokkos)

For the Meat:

1. Coarsely chop the onions. Pour the olive oil into a saucepan or deep frying pan and brown the meat well until it gets color. Remove it and set aside.
2. Add the onions and fry for 10-15 minutes until nicely browned. Add the meat and the rest of the ingredients to the pot and stir.
3. Place everything in a baking dish with ½ cup of water, cover, and bake in the oven at 200°C for 1 ½ -2 hours. Remove from the oven, let it cool, and separate the bones from the meat. Mix the meat with the onions.

For the Cheese Filling:

4. Grate the halloumi and anari cheese using the fine side of the grater.
5. Add all the ingredients for the halloumi filling.
6. Mix well.

For the Dough:

7. Combine the flour, sugar, salt, and olive oil and 'rub' them together (ryziázome). That is, rub with your palms until coarse crumbs form.
8. Add all the remaining ingredients and knead.
9. Let the dough 'rest' for 30 minutes.

For the Pie:

10. Divide the dough in 2, with one piece being slightly larger for the base. Roll out a large round sheet and place it in the base of a 38cm baking pan. Spread the cheese filling over it, and then spread the meat mixture.
11. Roll out the second piece of dough and cover the pie. Fold the edges. Brush the surface with egg and sprinkle with sesame seeds and nigella seeds.
12. Score/pierce the top dough and bake in a preheated oven at 170°C for about 1 hour and 15 minutes, or until the pie is golden brown.