Kitchen Stories: Fried Greek Cheese Pies-Tiganopsoma

Fried warmth buns, fluffy cheese pockets, hot hand cheese pies of the frying pan, that refer to the smells and tastes of an other era of the quick kitchen of grandmothers. In times where the few products of the houses had to please the hungry stomachs of young and old but especially the young and grandmothers knock off in half a shake these fluffy fried buns for breakfast, the snack and eventually for all hours.
The ingredients are minimal and the process analytical.
Yours!

work: 1h:00′

time: 1h:30′

easy:

★Click with your mouse on the images to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (5 large fried hand pies) 400g (14.1 oz) flour 5g (0.2 oz) dry yeast 1 tbsp vinegar 2 tbsp oil 200g (7.1 oz) lukewarm water ½ tsp salt 200g (7.1 oz) feta cheese 200g (7.1 oz) chream cheese (manouri or ricotta cheese or myzithra cheese) oil for frying	In a large bowl sift the flour. Roll in a center puddle and add the yeast, oil, vinegar and about ¾ of lukewarm water.	Mix with your hands and rub the ingredients until they look like breadcrumbs.
Add the remaining water and salt. Knead loosely folding without squeezing the dough for 10 minutes. Form a ball that sticks slightly to the fingers…	… but do not add flour, it will harden the dough and will not be smooth. Leave it in a bowl covered with a towel for 30 minutes until you rub the cheese.	Divide the dough into 5 or more pieces and mold balls between your palms. Roll each one, with the help of a rolling pin, onto lightly floured surface.
Roll out a thin filo with approximately Ø30cm (Ø11.8 in).	Sprinkle on the entire surface of the filo with ⅕ of grated cheese.	Turn the edges of the filo to cover up the filling.
Press carefully with a rolling pin to widen and to get as round shape possible, without opening.	Fold in two and press gently with your palm. Let it aside, covered with towel.	Repeat the same for the rest of the dough.
In a large pan put oil to burn and fry the buns a little by little because they inflate.	Once they get red on the one side, turn them to the other with the helps of a slotted spoon.	Remove them from the pan and place them on absorbent paper. Eaten hot. Optionally sprinkle and enjoy with honey.