Sheet for traditional pies
First recipe
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 each.
In the same way open to quad sheet
the other half of the dough.
You will use that sheet to cover the
pie.
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.
Traditional
cheese pie filling
Ingredients
400 g. feta cheese
400 g. various other cheeses grated
2
eggs
100 g. whipping cream 30% fat
Instructions
Rub the feta cheese with your hands in a bowl.
Add into it the other grated cheeses.
Beat eggs slightly and pour them in
the bowl.
Add the cream.
Mollify all the ingredients
together.
How to make the pie
Grease and flour the
pan.
Spread the sheet on
the bottom of the pan.
Over it spread evenly
the filling of the pie.
Place the second sheet
over the filling and cover the pie.
Garnish the pie with
various designs made from dough.
Engrave
intermittently the pie into pieces with a sharp knife.
Coat with margarine
the 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.
When cooked, remove it from the oven.
Leave to cool slightly before serving
it.
