Homemade pastry (filo) for Greek pies has no parallel. Angela Nicoletou demystifies the process of preparing a dough ready to be rolled into many shapes.
500 g plain flour (bakers flour if available)
1 tbs vinegar
4 tbs extra virgin olive oil
250 ml water
1 tsp baking powder
1 tsp salt
Place flour, salt and baking powder in a large bowl and mix well.
Make a well in the centre and add the water, oil and vinegar.
Mix to form a dough. You can use a mixer with a dough hook for this stage, or place dough on a smooth surface and knead until very smooth (about 10 minutes).
Cover dough with plastic wrap and rest for at least one hour.
At this stage you can refrigerate or freeze the pastry. To do this it will need to be well wrapped in plastic wrap.
Next week Angela Nicoletou will show us how to roll out filo, which implements to use, what techniques to follow and how to use it to create different pies.
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