Sheet for traditional pies

Sheet for traditional pies
First recipe

Ingredients for the dough

150 grams of margarine

1/2 kilo of hard flour

1/2 kilo cornmeal

80 g. olive oil

3 tablespoons vinegar

Lukewarm water as needed to make smooth dough 

How to prepare the dough

Put the flour in a bowl.

In the center of it open with your hand a small puddle.

Pour into the puddle oil and vinegar.

Mix with your hand these ingredients.

Pour warm water into the puddle and knead.

You are trying to make soft dough that does not stick to hands.

To achieve this you may need to add a little flour or a little water.

When the dough you made is soft, cover it with clean towel and leave it in a warm place to rest.

It is better to prepare the dough the night before, because the next day it opens sheet easily.

How to open the sheet

Put the margarine in a pot. Place the pot over medium heat to melt the margarine.

Divide the dough into two approximately equal parts.

Sprinkle with cornmeal the surface on which you are going to work.  

Take a piece of dough and give it a circular shape.

Sprinkle with cornmeal onto the surface of the circular piece of dough and open with your hands sheet.

Sprinkle the top surface of the sheet with cornmeal and open it more with a rolling pin.

The sheet becomes larger with moderate thickness.

With a brush coat with margarine the sheet on top.

Sprinkle with cornmeal over the buttered sheet.

Fold the sheet in half so the two buttered and floured parts coincide.

Smear with margarine the top of the folded sheet and sprinkle with cornmeal.

Fold the sheet again in half.

This way your original sheet is quartet with smaller size.

Open the sheet to the dimensions of the pan you are going to use.

Make the sheet slightly larger, to cover the bottom and the sides of the pan in their lower part.

You can use a big pan having dimensions 31CH41CH5 centimeters or two circular pans 28 cm in diameter.

Grease and flour the pan.

Spread the sheet on the bottom of the pan

Over it spread evenly the filling of the pie you have chosen to make. 

In the same way open to quad sheet the other half of the dough.

Place the sheet over the filling and cover the pie.

Engrave intermittently the pie into pieces with a sharp knife.

Coat with margarine the top surface of the pie.

Place the pie in the oven on the first rack from the bottom.

Bake at 180 C degrees for one hour.

Sheet for traditional pies 

Second recipe

Ingredients

130 g. olive oil

125 g. margarine very cold from the freezer

1 sachet of dry yeast

1/2 cup of lukewarm water

1 egg

125 g. sheep yogurt

150 g. milk or kefir

250 g. self rising flour

500 g. all-purpose flour

500 g. flour or cornmeal to open the sheet

Instructions

Put the yeast in a cup of lukewarm water and dissolve it.

Put in a large bowl the oil.

Grate in the bowl the cold margarine with a tomato grater.

Mix with a fork these two ingredients.

Add into the bowl the dissolved yeast and mix with the fork again.

Beat the egg lightly and add it into the bowl.

Stir with the fork and pour in the yogurt and milk or kefir.

Add the flour.

Knead well. If the dough sticks to hands add flour. 

If the dough is hard, add a little oil or a little water or a little milk to soften it.

This dough is sufficient for a big pie in a pan with dimensions in cm 31CH41CH5 or two pies in round pan with a diameter of 28 cm.

From this point you can continue as described in the first recipe.

With this sheet you can make spinach pie, cheese pie, leek pie, ground beef pie, chicken pie or any other traditional pie.

For each one of theese pies you must prepare appropriate filling.