Recipe: Yummy Greek phyllo pastry sheets for savoury pies, version 2
Greek phyllo pastry sheets for savoury pies, version 2.
You can have Greek phyllo pastry sheets for savoury pies, version 2 using 8 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Greek phyllo pastry sheets for savoury pies, version 2
- Prepare 550 g of all purpose flour (plus more for kneading).
- You need 1 tsp of salt.
- You need 1 tsp of sugar.
- You need 1 tsp of baking powder.
- It's 2 tbsp of vinegar.
- It's 4 tbsp of olive oil or sunflower oil.
- Prepare 300 ml of water warm.
- It's 150 g of margarine butter melted or (for brushing).
Greek phyllo pastry sheets for savoury pies, version 2 step by step
- In a bowl whisk flour, sugar, salt and the baking powder..
- Add vinegar and water, all at once. Stir with a wooden spoon..
- Add the olive oil and start mixing..
- Turn the dough out onto a floured surface and knead for 15-20 min. The dough should now be soft and smooth..
- Put the dough in a lightly greased bowl, cover it with a clean cotton towel and let it rest for 20 min..
- Cut the dough in half. Cover the second piece of dough to avoid skin forming..
- Take the other piece, flatten it a bit, sprinkle with flour and start rolling out a round sheet 50cm / 19.6" in diameter..
- Brush with melted margarine..
- With your finger, "draw" a circle-20cm / 8" in diameter-in the center of the sheet..
- With a pizza cutter or a knife, cut the sheet into 8 pieces, starting from the circumference of the inner circle towards the outer edge of the sheet; it should look like the sun..
- Fold the pieces towards the center, one above the other, creating layers..
- Wrap it with food membrane and place it in the fridge for an hour to chill. Do the same for the other piece of dough..
- After one hour, repeat the process once more for both pastry sheets..
- The sheets are now ready for use, but the process can be repeated up to 5 times!.
- If you're going to use them the same day, put them in the fridge for 2-3 hours until firm. Otherwise, store them in the fridge maximum for a week or in the freezer up to 3 months..
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