While the dough is chilling, remove the meat mixture from heat.
Beat 4 eggs lightly and add grated cheese and cinnamon.
Mix well and add to the meat mixture.
Add rice to the mixture.
Preheat the oven to 400ºF.
Crust Instructions:
Put sifted flour, salt, and olive oil into a bowl and mix well with a fork.
Add 1 egg and stir.
Gradually stir in warm water until the dough is well blended.
Knead for 5 minutes, or until the dough is firm.
Cover and chill in the refrigerator for at least one hour.
Divide the chilled dough into two balls and roll each out on a lightly floured surface to ½-inch thickness.
Make one piece to line a 15x8-inch baking pan with a lip to turn over the top.
The other piece should fit the top of the pan.
Grease the pan with butter and olive oil.
Line with the larger piece of dough, then pour in the meat mixture, spreading it evenly.
Cover with the second crust, turning the lip of the lower crust over.
Crimp the edges.
Brush lightly with olive oil.
Prick the crust a few times with a fork.
Bake for 45 minutes, or until the crust is golden brown.
Allow to sit for a few minutes, then cut into squares.
Notes / Tips / Wine Advice:
Wine Advice:Pair this hearty Festive Lamb and Rice Pie with a red wine such as Cabernet Sauvignon or Merlot. The wine's robust flavors will complement the rich lamb and savory spices, enhancing the overall dining experience. Cheers!