Wine cheese pies
Today, we're diving into the world of one of my all-time favorite comfort foods – cheese pies! There's just something about that flaky crust and the warm, gooey cheese filling that makes my heart sing. Whether you're a seasoned cheese pie aficionado or just getting started on your cheesy journey, I've got some fantastic tips and tricks to share with you.
Ingredients
Wine tyropitakiaGia dough
- 1 cup water vegetable oil
- 1 cup water or white wine Retsina
- 1 / 2 pound of flour farina
- 1 / 2 k.g salt
For the filling
- 150 gr. Strained yoghurt
- 150 gr. Feta
- 100 grams yellow cheese
- pepper
Instructions
- In a deep bowl mix all the ingredients of the dough until it becomes a soft dough that is shaped.
- We test taking one ball of dough and opening it with our hand on the bench. If no break is ready. If you need a little break flour yet.
- Cover the dough and let rest for 30 minutes.
- In another bowl rub the cheese, mix with the yoghurt and cheese yellow.
- Add the pepper and mix well.
- Take small pieces of dough the open and put the stuffing inside properly closed to prevent the spilled filling and place in buttered pan.
- Brush the cheese rolls with an egg yolk and bake in preheated oven at 180 until rodokokkinisoun (approx. 30 ')
Video
Notes
Brush the top of your cheese pies with a bit of egg wash before popping them into the oven. This will give you a beautifully golden and glossy finish that's as Instagram-worthy as it is delicious.