Wonderfully, vegetarian, summer pies, with eggplant, tomato and feta. From radicio.com
Ingredients for the dough:
Flour: 460 g. (possible for bread)
Ζάχαρη : 2 teaspoons
Dry yeast: 1/2 teaspoon
Cold water: 1 1/2 mug (the refrigerator)
Ελαιόλαδο : 1 tablespoon
Salt: 1 1/2 teaspoon
For the filling:
Tomatoes: 1 tin (whole peeled)
Ελαιόλαδο : 4 tablespoons and a little extra for brushing
Eggplants: 1/2 kilogram (1 large flask or 2 little about), cut cubes hundredth
Red pepper: 1 chopped (best florina)
Salt, pepper: as you like
Garlic: 3 cloves crushed
Sweet chilli: 1 teaspoon
Smoked paprika: 1/2 teaspoon
fresh mint: 3 – 4 twigs, chopped (leaves only)
Slice: 160 g. about, grated
Mix the flour with the sugar and yeast. Add the water and stir until it gets wet all the flour. Cover and allow to rest 10 minutes. Add the salt and olive oil and knead lightly 3 – 4 minutes on greased bench. Make the ball and put it in a greased bowl. Cover well and refrigerate. Leave less 24 hours (to 3 days)
For the stuffing, heat the olive oil and add the eggplant ,pepper and 1/2 teaspoon salt. Cook over medium heat, stirring regularly, until they begin to brown the eggplant, 6 – 7 minutes.
Meanwhile, put the tomatoes, with their juice in a food processor and completely melt.
When the eggplants are ready, add garlic, the pepper and paprika and cook for 1/2 more minute. Add the tomato after boil, lowering the heat and is cooked until the liquid has evaporated and the mixture thickens.
Remove from the heat, add the mint, salt and pepper and allow to cool completely.
When do the peinirli, remove the dough from the refrigerator and press to deflate and divide into 6 parts ( about 130 g. each). Make each piece of dough ball and place on a greased baking tray, spaced . Cover with oiled food wrap and leave for 1 time.
Meantime, put in the middle of the oven a large shallow pan and preheat to 240 degrees. also cut 6 greaseproof baking pieces in size 15 X 35 from. about.
When you pass the 1 time, get a – a pieces of dough and place each on a greaseproof. Pressed to widen and pull with your hand, as to open into an oblong oval sheet. Divide the filling in 6 leaves, leaving around 1,5 from. uncovered dough. Above spread the slice. Turn the ends of each sheet facing up and turn the noses, so, to form a “cockle”. Brush the dough round with a little olive oil.
Put the cooked peinirli, with greaseproof paper, in the pan you baked (3 every time), until golden brown dough, about 15 – 18 minutes. Take them out on a platter and allow to drop the temperature. Eaten hot or at room temperature.