How to Make Appetizing Greek phyllo pastry sheets for savoury pies, version 2

Greek phyllo pastry sheets for savoury pies, version 2. Making your own pastry sheets (phyllo) is a process that needs love and patience. It may seem difficult at first but practice makes perfect and it's really. Making your own pastry sheets (phyllo) is a process that needs love and patience.

However, phyllo has gotten a reputation as being hard to use, or too delicate, with the result. Bake sheets of phyllo into flower-shaped cups to use as a base for these sundaes—or for any The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry. Italian Savory Pie (Antipasto di torte salate) is a simple and delicious authentic Italian recipe that will impress both family and guests alike. · From Tieghan Gerard's Half Baked Harvest Cookbook Phyllo comes in various sizes. You can have Greek phyllo pastry sheets for savoury pies, version 2 using 8 ingredients and 15 steps. Here is how you cook that.

Ingredients of Greek phyllo pastry sheets for savoury pies, version 2

1. It's 550 g of all purpose flour (plus more for kneading).
2. You need 1 tsp of salt.
3. It's 1 tsp of sugar.
4. It's 1 tsp of baking powder.
5. You need 2 tbsp of vinegar.
6. Prepare 4 tbsp of olive oil or sunflower oil.
7. You need 300 ml of water warm.
8. It's 150 g of margarine butter melted or (for brushing).

Love baklava and Greek spinach pie? Those famously thin crusts are made by layering and baking many sheets of unleavened phyllo dough to produce a light but crunchy covering. You can layer a pie tin with phyllo as prepped above and bake it the same way, or you can use the phyllo to wrap a filling. Now that you know how to work with phyllo, you can fill it with many.

Greek phyllo pastry sheets for savoury pies, version 2 step by step

1. In a bowl whisk flour, sugar, salt and the baking powder..
2. Add vinegar and water, all at once. Stir with a wooden spoon..
3. Add the olive oil and start mixing..
4. Turn the dough out onto a floured surface and knead for 15-20 min. The dough should now be soft and smooth..
5. Put the dough in a lightly greased bowl, cover it with a clean cotton towel and let it rest for 20 min..
6. Cut the dough in half. Cover the second piece of dough to avoid skin forming..
7. Take the other piece, flatten it a bit, sprinkle with flour and start rolling out a round sheet 50cm / 19.6" in diameter..
8. Brush with melted margarine..
9. With your finger, "draw" a circle-20cm / 8" in diameter-in the center of the sheet..
10. 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..
11. Fold the pieces towards the center, one above the other, creating layers..
12. 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..
13. After one hour, repeat the process once more for both pastry sheets..
14. The sheets are now ready for use, but the process can be repeated up to 5 times!.
15. 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..

Savory greek pie, whenever you want IT. I used to walk three or four miles home from Pites, Greek "pies," are something like a double-crusted fruit pie in that they're encased in dough. As for sweet versions, my aunt Elaine Tissura prepares a pumpkin-and-rice pite, and my pastry chef. Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta. Phyllo means "leaf" in Greek, and it's an appropriate name for this thin and fragile pastry.