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Greek phyllo pastry sheets for savoury pies, version 2

We hope you got insight from reading it, now let's go back to greek phyllo pastry sheets for savoury pies, version 2 recipe. You can cook greek phyllo pastry sheets for savoury pies, version 2 using 8 ingredients and 15 steps. Here is how you cook it.

To make an unforgettable Greek phyllo pastry sheets for savoury pies, version 2, below are the ingridients needed:

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

After readying the ingridients, now you are good to cook your appetizing Greek phyllo pastry sheets for savoury pies, version 2 by following the instructions below:

  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..

Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no. Unroll phyllo sheets and cover with a lightly damp dish towel. Brush oil onto the bottom and sides of While puff pastry is created by incorporating butter into the dough, phyllo dough is virtually free of Phyllo typically comes in two forms: in sheets and cups. The sheets are normally in two sealed rolls.

Recipe : Greek phyllo pastry sheets for savoury pies, version 2

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