Grape leaf pie with avgolemono sauce

Rinse jarred grape leaves well to remove the brine and cut off the tough stems with scissors; set aside.

Cook a finely chopped onion in plenty of olive oil until soft and golden.

Add the ground beef, season with salt and pepper, and cook until no longer pink.

Rinse the rice well and soak about 10 minutes.

Add the rice, lemon juice, half a teaspoon of salt and a cup of water; bring to a boil, cover, and simmer on low about seven minutes until the water is absorbed; the rice is only half cooked.

Off the heat, finely chop parsley, mint and dill, add and toss.

Grease a bundt pan (or a 10-inch deep dish pie pan) well with olive oil and line it with grape leaves.

Fill the centre, fold the leaves over, top with another thick layer of leaves and tuck them in.

Pour a cup of water over, squeeze over half a lemon and drizzle with about a quarter cup of olive oil.

Set on a baking pan and bake on the centre rack at 400F for 35 minutes.

Discard any dried-out leaves on top; cool 30 to 40 minutes so it holds its shape.

Heat two cups of chicken broth over medium heat. Whisk two egg yolks, the juice of half a lemon and a tablespoon of cornstarch.

Pour the hot broth slowly over the egg mixture to temper it, whisk, and return to the pot.

Cook over medium heat until it thickens, two to three minutes; season with salt and pepper if needed.

Run a knife around the bundt pan, put a plate on top and flip it to release; in a pie pan, cut into pieces instead.

Pour the sauce over the centre of the pie, or serve it on the side in a gravy boat.

Variation: for a vegetarian version leave out the meat and use double the rice and more herbs.