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. 

 

  

Salmon fillet on the grill

SALMON FILLET ON THE GRILL

Ingredients

50 g. olive oil1
boneless salmon fillet about 800g.

1 tablespoon grated coriander

1 tablespoon mustard powder

Salt to taste

The juice of 2lemons

3 sprigs of fresh rosemary

Instructions

Wash the salmon fillet.

The leather of fillet is scratched only from one side.

Put the washed fillet in a pizza pan.

Sprinkle the skin of the salmon with salt, pepper, coriander powder, mustard powder and smear it with olive oil.

Turn the fish on the other side and sprinkle it with all the previous spices. Coat it carefully with oil.

Turn the fish again so its leather comes above. 

Pour the remaining olive oil and the lemon juice all over the fish.

Put the sprigs of rosemary over the fish.

Do not put any water.

Place the pan in the oven in the second rack from top, just under the grill.

Turn on the grill at 250 C degrees.

Bake the fish for eight minutes on one side. Then flip at the other, and bake 5 more minutes

This time is sufficient to cook the fish and keeps its juices .

Remove the pan from the oven.

Cut a small piece of salmon and taste it.

If the taste needs correction correct it.

 

Peach mousse

PEACH MOUSSE

Ingredients

6 large peaches

70 grams of sugar

40 g. grated gelatin Knox,

80 g. powdered sugar

500 g. whipping cream 35% fat

400 g. Philadelphia cream cheese

500 g. yoghurt

1 packet biscuits Petit-Bair 225 grams

2 tablespoons brandy,

40 g. white baking chocolate

180 g. bergamot jam or orange jam

Instructions

Base

Use large Pyrex with dimensions 37CH27CH5 cm.

Put a layer of Petit-Bair biscuits one next to the other.

This will be the basis of your dessert.

Peaches compote

Peel the peaches and cut them into small pieces.

Pour them into a nonstick skillet.

Add 70 g. of sugar and mix.
Add 1 cup water.

Put the pan over medium heat and boil 15 minutes and compote is ready.

Gelatin

Commercially you can find boxes with grated gelatin Knox or leaves of gelatin inside envelopes.

Both are suitable for this dessert if the gelatin weights 40 g.

The 20 g. of gelatin you will use them for the cream.

The rest of gelatin you will use it in the jelly.

Each box of grated gelatin Knox contains four bags gelatin.

Each envelope contains leaves of gelatin whose weight is written on the envelope.

You can calculate how many envelopes you must buy.

Put in a small coffee pot 1.5 cups of water.

Pour into the pot the gelatin, either grated or in leaves.

Mix with a spoon and let the gelatin to absorb water.

When the gelatin has absorbed all the water it needs, it become soft and transparent.

Place the pot with the water and the gelatin over very low heat and stir.

A few minutes of warming up are sufficient to transform the gelatin to a transparent liquid.

Let the melted gelatin aside to cool slightly.

Once the compote is ready, pour into it half of the dissolved gelatin and mix well.

The compote with the dissolved gelatin will thicken and will become peach jelly.

Leave the rest of the gelatin aside to cool down. You will pour it into the cream.

Cream

Put the cream into the mixer’s bowl and knock at low speed.

Sprinkle the powdered sugar over the cream and continue beating until it thickens.

Once thickened, add little by little the Philadelphia cream cheese and continue beating.

Without stopping the beating of the cream add the brandy and little by little the yoghurt.

When the mixture is homogenized, stop the mixer.

Pour the peach jam into the cream and mix with a whisk..

Check if the gelatin in the pot has cooled.

If it is still hot, put it in the refrigerator to cool down a bit.

If you leave it too long in the refrigerator it coagulates and becomes jelly.

Pour the gelatin into the white cream and mix with the wire.

Spread the cream evenly into the baking dish over the biscuits.

Put the cake in the refrigerator.

Jelly

Let the cream in the refrigerator a few minutes to thicken a little.

After that you can spread evenly the peach jelly over it.

Wait for a while the jelly to tighten.

Rub with the tomato grater the white chocolate over the jelly.

The grated chocolate sits nicely above the peach jelly.

Wrap with aluminum foil the Pyrex dish and put it back in the refrigerator.

This dessert is very light.  

It is ideal after a hearty meal.

You offer it as it is cold from the refrigerator.

It is better to prepare it the previous day before serving..