All about Way Big Yum

3.14

Tuesday, March 14th, 2017

Cretan “Hand Held” Pies

Happy Pi(e) Day, everyone! Here’s a little pie recipe that was created for Zingerman’s Guide to Good EatingMany chapters and recipes end up being left behind in the editing process of a book like this, which leaves us with a file of extra bonus material! This recipe is a particularly yummy savory effort to serve alongside your favorite fruitful pies today. Wonderful little pies that you can serve at almost anytime of the day. If you’re using them for hors d’oeuvres or snacks you can make smaller pies; for main courses the larger size will work well. You can also eat them for breakfast drizzled with some good thyme honey.

Pastry

1 1/2 cup all-purpose flour

1/2 teaspoon sea salt

1/3 cup plus 2 tablespoons extra virgin olive oil, preferably Greek

1/4 cup milk, kept very cold

Additional olive oil for brushing over pies

 

Filling

5 ounces Greek feta, crumbled

3 tablespoons finely chopped green onion, green part only

2 tablespoons chopped fresh mint

1 tablespoon chopped Italian parsley

1 egg, lightly beaten

1/4 teaspoon cracked black Telicherry pepper

1/8 teaspoon grated nutmeg, preferably freshly ground

 

Preheat oven to 425° F.

 

For Pastry:

Combine the flour and salt in a medium bowl.

In a second, smaller bowl, whisk the olive oil and milk together. Make a well in the flour and slowly pour the milk/oil mixture into the center. Using your hands slowly mix the flour with the liquids until the dough forms.

Knead the dough for a few minutes. Let rest, wrapped in plastic wrap or covered with a damp towel while you’re making the filling.

For the filling:

Gently combine all the filling ingredients together in a small bowl. Taste for salt, pepper, and nutmeg and add more if you like.

To assemble:

Roll out the dough thinly on floured surface. Cut 5-inch rounds out of the dough. Fill the center of each round with 2 tablespoons of the cheese mixture.

Fold the dough over the filling to form half moons, then pinch or crimp the edges with a fork. (To make smaller pies use a 3 inch round and only 1 tablespoon of filling per pie.)

Brush the top of each pie with a little olive oil.

Bake in 425°F oven on an ungreased baking sheet for 20 minutes or until the pies are golden brown all over.

Makes 4 to 6 large pies, 10 to 12 mini pies