Peinirli (Open-top pies)
https://www.coop.co.uk/recipes/peinirli-open-top-pies
Peinirli means 'with cheese' and is a wonderful open-topped Greek pie. You won't be able to resist!
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Feeds
5
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 39g
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Ingredients
For the pastry
- 200g Co-op plain white flour, plus extra for dusting
- 50g wholemeal flour
- ½ tsp Co-op instant dried yeast
- 1 tsp salt
- 1 tsp Fairtrade caster sugar
- 110ml Co-op semi-skimmed milk, slightly tepid
- 25g Co-op unsalted butter, softened, plus extra, melted, for brushing
- Pinch of dried oregano, to serve
For the fillings
- 2–3 tomatoes
- 1 tbsp Co-op Italian tomato purée
- 50g Co-op Greek Feta cheese, crumbled
- 4–5 Kalamata olives, sliced
- 100g Gruyère cheese (or other hard cheese), grated
- 1/4 red onion, thinly sliced
- 1 slice Co-op British ham, cut into strips
- 50g goat’s cheese, crumbled
- 2 sundried tomatoes, finely sliced
Method
- To make the pastry, stir all the dry ingredients in a bowl
- Add the milk and butter, then mix with your hands until you have a soft dough
- Knead for 10 mins, until smooth and shiny
- It may appear a little sticky, but that will change as you knead — try flouring your hands if necessary
- Form into a ball, put in a clean bowl dusted with flour and cover
- Leave somewhere warm to rise for about 2-3 hours — you could leave it overnight
- When it’s ready, roll the dough into a sausage shape on a clean, floured surface
- Line a large baking tray. Cut the dough into five equal pieces
- Flatten each piece, roll into an oblong, then put on the tray
- For the fillings, cut a slice off the top of each tomato, then grate them into a bowl
- Transfer to a sieve and let the juices run, leaving just the pulp and seeds of the tomatoes
- Mix in the tomato purée
- Mix together the Feta and olives in one bowl, the Gruyère, red onion and ham in another, and the goat’s cheese and sundried tomato in a third
- Preheat the oven to 200°C/fan 180°C/gas 6
- Moisten the edges of each piece of pastry with water
- Fold the long edges inwards by about ½cm to create a small rim on each side
- Next, take the two ends of the rim on one of the short sides of the pastry, then fold and squish together into a point
- Repeat on the opposite side to create a boat shape
- Spread the tomato mixture over the base, then fill the peinirli with the different fillings, as you like
- Bake for about 18–20 mins, until the pastry is cooked and golden
- Brush straight away with melted butter, sprinkle with oregano and serve immediately
This recipe is by Irini Tzortzoglou
