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.

Citrus limon jam

CITRUS LIMON JAM

Ingredients

14 -16 large citrus limon

3 kg sugar,

2 glasses of water

Instructions

Scour the surface of the citrus limon with a thin knife.

Gently remove their yellow peel.

Put the cleaned fruits whole in a large pot. Cover them with water.

Put the pot over high heat and boil them for 15 minutes.

Remove the pot from heat. Drain the boiling water and put clean.

Leave them overnight in the water.

The next day, drain this water and put clean.

Boil the citrus limon again for 10 minutes.

Remove the pot from heat and drain the boiling water. Put clean water in the pot.

The next day, drain this water and put clean.

Boil the citrus limon for 10 minutes again.

Drain cooked fruits and rinse well.

Let the fruit to cool and cut into eight pieces each.

Carefully remove the seeds from each piece and toss them.

Put in a large pot two glasses of water and 3 kilos of sugar and stir.

Put the pot over medium heat.

Let the syrup to boil for 5-6 minutes.

Stir in the syrup the pieces of the boiled citrus limon.

Stir from time to time.

Reduce heat and let it simmer.

Stir often and watch that it won’t stick.

When the syrup thickens, turn off the heat.

Let the jam into the pot all night to produce all its fluids.

The next morning boil the sweet again, over very low heat, for about ten minutes, stirring constantly.

Let the jam cool a bit.

Put in the oven the jars and their lids.

Heat up these to 100 C degrees.

It is necessary to heat the jars before filling them.

Fill up the hot jars with hot sweet.

Close the jars well and turn them upside down on a table.

Let them there to cool completely.

Store them in a dark, cool place.

This sweet will help you to overcome a cold of the flu.

                                        

                                                                                                                                                                   

Spinach pie with cumin

SPINACH PIE WITH CUMIN

This is a big dose. Use a pan with dimensions 31CH41CH6 cm.

Filling

Ingredients

2 kilos fresh gross spinach

1 bunch dill

1 bunch spring onions

400 grams feta cheese

80 grams olive oil

1/2 teaspoon ground cumin

Ingredients for the sheet

250 grams margarine cold from the freezer

1 glass of iced water

400 grams of flour + flour for opening the sheet

Instructions

Filling

Clean the spinach. Take away the outer dry leaves and toss them.

Cut the stem of the leaves one cm above the roots and toss them.

Fill with water a basin and put the spinach in it.

Wash the spinach with your hands moving them vigorously from left to tight.

Take the spinach off the basin and put it in a pan.

Wash the basin well and fill it with clean water again.

Repeat this step three more times.  

Clean and wash the onions and dill.

Put the oil in a pan and place the pan over medium heat.

Mince into the pan the onions and dill.

Stir them frequent until they are soft and tender.

Add the spinach, cut into pieces.

Leave it uncovered to boil until it absorbs almost all liquids.

Turn off the heat and put the crumbled feta into the pot.

Add cumin and mix.

Try the stuffing. If it seems to you tasteless add more feta.

How to make the sheet

Put the margarine for at least one hour in the freezer.
Take the freezing margarine and grate it with a tomato grater in a bowl.

Add water and flour and knead all ingredients together.
Leave the dough in a warm place to rest for half an hour.

Divide the dough into two parts.

With each piece of dough open a large sheet for your pan.

With a brush coat the pan with oil and sprinkle it with flour.

Turn the pan and pat it, to drop the excessive flour.

Place one sheet in the bottom of the pan.

Put the filling over it and spread it evenly everywhere.

Cover the filling with the other sheet.

Smear the sheet top with a little oil.

With a sharp knife carve the surface of the pie into portions.

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

Bake at 175 degrees Celsius for 50-60 minutes.

Sour cherry jam

SOUR CHERRY JAM

Ingredients

1kg sour cherry washed and purified from the seeds

1kg sugar

Instructions

Put the cherries in a pot and pour over the sugar.

Stir well so the sugar goes in all the fruits.

Leave the pot overnight without refrigeration.

The sugar hardens the sour cherries and they remain whole and don’t dissolve by boiling.

The next morning put the pot over medium heat.

Do not put any water in the pot, because as the cherries warms up they produce a lot of liquids.

When the cherries start boiling, foam forms on the top of them.

With a spoon ladle remove the foam and toss it.

Stir often the boiling fruits to prevent sticking.

When the syrup starts to thicken, the jam needs frequent monitoring and more shuffling.

When the sweet is almost ready, it start to form many small bubbles.

Once you see the bubbles, take the pan off the heat.

Let the jam all night into the pot to see if it produces more liquids.

Put a tea spoon of the fruit in a small plate to see if it is thick enough.

The next morning boil the jam 10 more min over very low heat, stirring constantly.

Remove the jam from the heat and leave it to cool a bit.

Put the jars and their lids, in which you intend to store the jam, in the oven.

Heat them up to 100 C degrees.

Fill up the hot jars with the hot jam. Close them with their lids and turn them upside down on a table.

Don’t move until completely cool.

Store them in a dark and cold place or in the refrigerator.