To make the filling for this traditional Kreatopita, heat the olive oil in the bottom of a large heavy bottomed, lidded saucepan or casserole dish set over a medium high heat. Salt the meat well and fry the meat in batches until well browned, adjusting the heat if necessary to make sure you don't get burnt bits on the bottom of the pan. Set the meat aside.

Lower the heat to medium low. Finely chop the onion and gently fry it along with another pinch of salt in the fat leftover from the meat for 6-8 minutes until the onion has softened and started to brown. Peel and crush the garlic cloves and add them to the onion, cooking for a further minute until aromatic.

Stir in the tomato paste and cook for another minute or two until slightly caramelised. Roughly chop the tomatoes and stir them in too, cooking for another few minutes until they start to break down. Add the dried marjoram.