Kitchen Stories: Little Aubergine Pies with Homemade Kourou Dough

A Kourou Dough -Yogurt Dough- so pliable & velvety, which you will love for the comfort of its management. The pies are filled with whatever stuffing we like. Wonderful Aubergine Pies were made here, very tasty & fluffy and where the tender, grated, biscuit dough competes equally with the wonderfully delicious stuffing with eggplant and Greek cheeses, such as Gruyère & kasseri or emmental. The blue poppy seed gives them an extra click of flavor.
A suggestion for a snack for the morning coffee but also for a beer or… why not, with an easy drink and fruity wine, iced & dry Pinot Grigio Delle Venezie -the most popular variety of Italy- on our summer terrace with dear friends.
Cheers!

work: 1h:00′

time: 1h:30′

easy:

★Click on the pictrures 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: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

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Dough for ~20 Little Aubergine Pies 200g strained Greek yogurt 100g vegetable oil 1 egg 200g melted butter, cold 500g self-raising flour 2 κ.σ. grated gruyère ½ κ.γ. sea salt 1 yolk for spread & poppy seeds for sprinkling	We start by making the dough first, which should be in the fridge for a while. Put the yogurt, the vegetable oil and the egg in a medium-sized bowl. Beat them for a while, with the wire, to homogenize.	Add the melted butter, mix and add part of the flour, salt and grated gruyère. After a while, leave the wire and knead lightly with your hands, adding all the flour. It will make a soft and velvety dough. Cover it and put it in the fridge until we make the stuffing.
Stuffing 1 medium eggplant 1-2 tbsp olive oil 100g (3.5oz) grated gruyère 100g (3.5oz) grated kasseri or emmental 1 egg + 1 egg white 2 tsp smoked paprika salt & pepper	Wash, wipe and remove the eggplant peel, with a sharp knife or peeler. Grate the eggplant on a coarse grater. Put the olive oil and the grated eggplant in a pan. Saute for a while to cook and evaporate its juices. Remove from the heat and let the temperature drop for a while.	In the pan add the grated cheese, egg, egg white (we will use the yolk to spread the pies before putting them in the oven) & season with salt and pepper and smoked paprika. Mix the stuffing very well and transfer it to a bowl.
Remove the bowl with the dough from the fridge and knead it lightly, as it is in the bowl, a couple of times.	We take a piece of dough as big as an egg, shape it into a ball and flatten it in the palm of our hand on a flat oval tray. Put a small amount of stuffing.	We gather, pinching the edges to close. Shape the pie into an oblong shape and place it, with the joint facing down, in an oven tray covered with non-stick paper.
When we have finished shaping the pies, beat the yolk in a bowl with a spoonful of milk and spread them very well..	Sprinkle with poppy seeds.	Bake in a preheated oven at 180℃ (356℉, Gas Mark:4.2) with air and bottom resistance for ~30′ until golden on top and bottom.