Made with 100% fresh Greek milk and culture, without any added ingredients.
250gr margarine, at room temperature
150ml groundnut oil
200gr strained yogurt
3 tablespoons kefalotiri or parmesan cheese
1 sachet baking powder
600gr plain flour, approximately
1 teaspoon salt
Steps
1.
Place the margarine, yogurt, groundnut oil and salt in a bowl and stir well with a whisker or fork, until everything melts. Sieve the flour and baking powder together and add them, gradually, to the mixture. Knead until you end up with a dough that does not stick to your hands (don’t knead for too long).
2.
Cover the dough and chill it in the fridge for 20 minutes. Then divide it into 35-40 equally sized balls.
3.
Flatten each ball of dough by placing it between your palms. Put some filling on and then fold it to make a crescent. Use a fork to press down the seam, so as to seal the filling in.
4.
Array the pies onto a greased baking tray. Place the tray on the middle shelf of a preheated oven and bake at 170ºC, for 30 minutes, until they turn golden.
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