Little fluffy cheese pies
Another version of cheese pies with home made pastry. They are very tasty and this type of dough is different in texture from the classic phyllo sheets or other doughs and makes the cheese pies really soft and fluffy. An excellent snack for all hours and a nice idea for a party
Ingredients (for about 30 pieces)
For the dough:
2/3-1 water-glass of corn oil
1 water-glass milk, lukewarm
2 eggs, beaten
2 tbsp of sugar
1-2 tsp of salt
1 sachet of dried yeast (about 7-8gr.)
about 5 water-glasses of all-purpose flour
For the filling:
300gr. feta cheese, crumbled
100gr. Greek Kefalotyri cheese, grated (or pecorino or similar)
2 egg whites, beaten
1 egg yolk beaten + 1 extra egg yolk for brushing
1 tsp of black pepper
1 tsp of dried mint (optional)
sesame (optional)
Method:
Preheat the oven to 50°C-70°C.
In a big bowl beat together the corn oil, the sugar and the salt and then add the yeast. Let the mixture stand for 3 minutes so the yeast will get active and dissolved properly. Add in this mixture the milk, the beaten eggs and mix. Finally, gradually add the flour, while stirring the dough vigorously with a big wooden spoon (or in a food processor using the pastry hook).
Switch off the oven. Put the bowl with the dough in and let it rise and double in size.
In the meantime, in another bowl, put the feta, the salty cheese, the pepper, the mint (if used) and mix well with the beaten egg whites and one yolk.
When the dough is risen, divide it evenly in 30 little balls (about the size of a medium mandarin).
You have various options to create your pies. Either:
a) Roll out, on a lightly floured surface, each ball into a disc adding a teaspoon of the filling in the centre of it and then fold the disc creating a crescent shape (see photo on top). Press the edges with a fork so to seal together well
or
b) Roll out on an oblong shape and do the same as above
or
c) Roll out the whole dough into a large sheet and cut it in equal size smaller squares. Add a teaspoon of the filling in the centre of it and seal on top bringing each corner towards the centre of the square (to be like an envelope).
or
d) The easiest way of all, take each ball of dough in your palm and make a well in the centre of it. Place a teaspoon of filling in and close the dough shaping it into a small ball.
Place the cheese pies in shallow oven dishes, lined with baking paper, with the sealed side down and leaving some space between them. Let them rise again and double in size in a warm place or put them back in 50°C-70°C preheated oven, after you have switched it off.
When they are risen again, brush them on top with the other egg yolk and sprinkle with some sesame (if used).
Bake in the oven at 175°C for about 25 minutes (depending on how strong the oven is), until they are golden brown.
Note: They can easily be stored in the freezer for weeks if they are sealed in appropriate freezer bags
Ingredients (for about 30 pieces)
For the dough:
2/3-1 water-glass of corn oil
1 water-glass milk, lukewarm
2 eggs, beaten
2 tbsp of sugar
1-2 tsp of salt
1 sachet of dried yeast (about 7-8gr.)
about 5 water-glasses of all-purpose flour
For the filling:
300gr. feta cheese, crumbled
100gr. Greek Kefalotyri cheese, grated (or pecorino or similar)
2 egg whites, beaten
1 egg yolk beaten + 1 extra egg yolk for brushing
1 tsp of black pepper
1 tsp of dried mint (optional)
sesame (optional)
Method:
Preheat the oven to 50°C-70°C.
In a big bowl beat together the corn oil, the sugar and the salt and then add the yeast. Let the mixture stand for 3 minutes so the yeast will get active and dissolved properly. Add in this mixture the milk, the beaten eggs and mix. Finally, gradually add the flour, while stirring the dough vigorously with a big wooden spoon (or in a food processor using the pastry hook).
Switch off the oven. Put the bowl with the dough in and let it rise and double in size.
In the meantime, in another bowl, put the feta, the salty cheese, the pepper, the mint (if used) and mix well with the beaten egg whites and one yolk.
When the dough is risen, divide it evenly in 30 little balls (about the size of a medium mandarin).
You have various options to create your pies. Either:
a) Roll out, on a lightly floured surface, each ball into a disc adding a teaspoon of the filling in the centre of it and then fold the disc creating a crescent shape (see photo on top). Press the edges with a fork so to seal together well
or
b) Roll out on an oblong shape and do the same as above
or
c) Roll out the whole dough into a large sheet and cut it in equal size smaller squares. Add a teaspoon of the filling in the centre of it and seal on top bringing each corner towards the centre of the square (to be like an envelope).
or
d) The easiest way of all, take each ball of dough in your palm and make a well in the centre of it. Place a teaspoon of filling in and close the dough shaping it into a small ball.
Place the cheese pies in shallow oven dishes, lined with baking paper, with the sealed side down and leaving some space between them. Let them rise again and double in size in a warm place or put them back in 50°C-70°C preheated oven, after you have switched it off.
When they are risen again, brush them on top with the other egg yolk and sprinkle with some sesame (if used).
Bake in the oven at 175°C for about 25 minutes (depending on how strong the oven is), until they are golden brown.
Amateur Cook Professional Eater
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