Idividual cheese pies

INDIVIDUAL CHEESE PIES

(These pies are made in the Greek islands)

Sheet

Ingredients

1 kilo of hard flour or all purpose flour + flour for the opening of the sheet

2 teaspoons baking powder

250 grams of yoghurt,

250 grams of Philadelphia cream cheese

90 g. of olive oil

A little milk if necessary                                                                                                                                                                               

Stuffing

Ingredients

200g gruyere cheese

600 grams feta cheese

300 g. Philadelphia cream cheese

330 ml. cream 30% fat

3 large eggs

A little milk if necessary

Instructions

Dough

Put the flour in a bowl. Open in the middle of it a puddle.

Pour in the puddle the oil and mix lightly.

Add yogurt and Philadelphia cheese and mix again.

Pour the baking in the flour and knead. You are trying to make soft and smooth dough.

If your dough is not smooth, because its liquid is not enough, add a little milk.

When you achieve smooth and soft dough that does not stick to the hands, stop kneading.

Wrap the bowl around with plastic wrap.

Put a clean fluffy towel over it and cover the bowl.

Leave the dough covered in a warm place to rest.

Stuffing

Grate the gruyere and put it in a bowl.

Rub the feta cheese with your hands and pour it in the bowl.

Add the Philadelphia cheese, the eggs slightly beaten and the whipping cream.

Mix all the ingredients together.

The filling should be like a thick batter.

If it looks to you very tight, add some milk to dilute.

Open thesheet

Divide the dough into three equal balls.

Take each ball separately and open it into a large sheet.

Use a round dish 10 cm in diameter to cut the sheet into circles.

Assembling  

Dip one of your hands into a bowl of water and wet slightly the upper side of every circle of sheet. 

If the surface of the sheet circle is slightly wet, when you fold it the two halves stick together.

Put a teaspoon full of stuffing on the surface of every circle of dough.

Enclose the filling between the two halves of every circle sheet and stick them together.

In this manner put filling on every circle sheet and then close the pie.

Put the pies on a greased and floured baking pan one next to the other.

Knock one egg well and with a brush suffuse over all the pies.

Peg 4 times a toothpick in the upper part of each pie and make small holes.

From these holes the steam goes out of the pie without breaking it.

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

Bake in preheated oven at 175 C degrees for 40-45 minutes.