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Easter Recipes > Easter
Appetizers
Savory Easter Cheese Pies
Ingredients:
For the pastry:
4 cups bread flour
1/2 teaspoon salt
1 large egg
1/2 cup extra-virgin olive oil
1/2 to 1 cup warm water or more if necessary
Olive oil for brushing pan
1 large egg yolk, lightly beaten, for brushing pastry
For the filling:
1 1/2 pound fresh manouri or anthotyro cheese
2 medium eggs
freshly ground black pepper to taste
Directions: Make the dough: Combine the flour
and salt in a large bowl. Break the egg into the dough and mix by hand
until the dough is mealy. While working the egg into the dough, slowly
add the olive oil, kneading until the mixture is coarse and mealy. Add
the water in a slow, steady stream, kneading vigorously, until you
have a smooth but firm dough. Cover and let rest for 20 minutes.
While the dough is resting, prepare the filling: Combine the cheese,
eggs and pepper in a medium bowl and mix well. Lightly oil several
baking sheets . Preheat the oven to 400 F.
Divide the dough into 6 balls. Flatten each ball and pass it through a
pasta maker several times, starting at the widest gague and working up
to about the third one, until the pastry is about as thick as a
quarter. Place the strip in front of you and cut into 2 1/2 –inch
squares.
Place a heaping teaspoon of filling in the center of each square. Fold
the points of the square inward so that they all meet in the center,
over the filling. Brush lightly with the beaten egg yolk. Place on the
baking sheets and bake until golden and puffed, 20 to 25 minutes.
Remove from the oven, cool slightly on racks, and serve either warm or
at room temperature. To store, keep covered in the refrigerator.
Makes about 30 pies.
Note: For a slightly differently version, add 1 bunch chopped
wild fennel to the cheese mixture.
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