Place the lukewarm milk in a small saucepan. Sprinkle over the yeast and sugar and mix well. Cover with a clean cloth and stand in a warm place for 30 minutes. Sift the flour and salt in a bowl, add the oregano and mix well. Add the oil, mix and then add the yeast mixture. Mix well and knead for 2 minutes. Place on a floured surface and knead for 4 minutes or until the dough is firm but elastic. Place in a lightly oiled bowl, cover with a clean cloth and leave to stand in a warm place for 30 minutes. The mixture should rise and double in size. Grease a baking dish with butter and dust with the semolina. Place the pastry over a floured surface and flatten it out with your finger tips. Line the prepared baking dish with the pastry leaving around 8cms of pastry overlapping the sides of dish. Heat the oil in a pan and add the pork and rosemary. Cook over a high heat to brown the pork. Cool slightly, season and then place the pork over the pastry. Scatter over the grated gbejniet and season with pepper. Pour over the eggs. Fold the overlapping pastry over the filling. Brush the pastry edges with the egg mixture and sprinkle over the sesame. Bake in a moderate to hot oven for 1 hour, or until the pie is golden brown.
Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands
Serves 8Email this Recipe Back to Guest Chef 9