Crispy minced meat pie with leek

1. First, sift the flour into a bowl.
2. Make a well, add the wine, olive oil, salt and gradually the water and knead until the dough comes together in a ball and doesn’t stick to your hands.
3. Cover it and let it rest for 30 minutes, to allow the gluten to develop and make it easy to roll out.

1. Clean the leeks and cut them into thick slices.
2. Throw them in boiling water and boil them for 8-10 minutes to soften.
3. Drain them in a colander and set them aside.
4. In the olive oil, lightly sauté the onion over medium heat, just until it glistens, for 3-4 minutes.
5. Add the minced meat and stir until it changes color.
6. Add the tomato paste, grated tomatoes, carrots, salt and pepper.
7. Add the leeks and let everything simmer together for about 15 minutes until the filling absorbs its liquids.
8. Remove from the heat.
9. Add the semolina, parsley and graviera cheese.
10. Once it cools down a bit, add the beaten eggs and mix.

1. Divide the dough into 4 parts.
2. Roll out 4 thin and large sheets and leave them on the counter to dry a little.
3. Grease a shallow baking pan for pie, 34 or 36 cm.
4. Layer the first sheet of phyllo, allowing it to drape over the edges.
5. Drizzle with a little olive oil.
6. Layer the second sheet.
7. Pour in the filling and spread it with a spoon.
8. Leave a 2 cm gap, without filling, from the edge of the pan.
9. Cover with the third sheet, draping it over the edges.
10. Drizzle with a little olive oil.
11. Finally, cover with the fourth sheet in the same way.
12. Sprinkle the pie with a little olive oil and a little water using your fingers.
13. Prick the surface here and there with a knife.

Bake the pie in a preheated oven at 356°F with both top and bottom heating elements on for about 1 hour and 15 minutes until golden brown.