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The Pie
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Small tips for successful pies
Hard wheat flour from village makes the best sheet.
You will not make the perfect sheet on your first try. Keep trying. You will soon find out your own secrets.
The right thin rolling-pin can be found at open-air markets, and at Athinas Street, in those little stores selling hangers and mortars.
We can spread many sheets and preserve them in the freezer, wrapping each one separately in plastic wrap. A few minutes defrosting before usage is enough.
The sheet "loves" oil. Spray some on it before you put in the oven. Corn-oil makes the end result much crunchier.
Never expect a tastier result with redy-made pastry sheet.
We never cover our pie after taking it out of the oven - we want to preserve the pastry crispy.
Spinach-pies with frozen spinach do not have the taste of the fresh vegetable. During the summer, we can replace frozen spinach with fresh blite.
You can spread any remaining dough in little round pieces, add some oil, oregano and ground cheese, thus creating lovely tiny home-made pizzas.
Common mistakes - and how to workaround them
Question:I can't get the sheet to spread.
Answer:Your dough is too thick. Add some oil and mould it again.
Question:The dough sticks on my rolling pin.
Answer:Pour some flour on the surface and let it slide
Question:My sheet is not crispy enough.
Answer:You haven't added enough oil in the dough or the sheet surface before you baked it.
Question:My dough is too watery
Answer:Add flour
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