Onion Patties-Kremmydokalitsouna of Chania

Onions and fennel (Foeniculum vulgare) and we have the ultimate snack for a lot of ouzo, raki, wine or beer.
A simple, traditional, local recipe of Chania, Crete for these delicious pies with only two ingredients. If we want more spicy, add a little paprika and chili and enjoy spicy, crunchy, fried onion pies with the incredible sweetness that give the onions. The fennel seasons them scented and gives extra flavor.
Yours!

work: 1h:30′

time: 2h:00′

easy:

Ingredients (30-35 pies) 1kg (2.2 lbs) onions ⅓ of the bunch of fennel, wild even better 50g (1.8 oz) olive oil salt, pepper, paprika	Peel, wash and cut carefully the onions into very thin half moons. In large skillet add the oil and onions.	Let them brown well, to reduce their volume and get golden.
Towards the end add the fennel and salt and pepper. Seasoned with a bit of extra paprika.	Stir and let sauté the fennel for a few minutes. Remove from the heat and let the filling cool.	Dough 400g (14.1 oz) flour, all-purpose 1 tsp sugar 1 tsp salt 50g (1.8 oz) olive oil 2 tbsp raki or white vinegar 120g (4.2 oz) lukewarm milk or water flour for rolling of the filo oil for frying
Mix together the ingredients for the dough, knead it for a while and let it for 15' covered.	Roll by hand or with dough machine. Cut disks Ø12 cm (Ø4.7 in).	Fill each half of the dough disc with some of the stuffing. We close blanketing the other half.
Place them on lightly floured surface and press, with a fork, the edge around.	Fry kalitsounia little by little in a blend of olive oil and sunflower oil from both sides until golden. Caution because they get fried very quickly, not to burn.	Remove them from the pan and place them on absorbent kitchen paper to draw off excess oil.

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