Description
Delicious Greek pita with juicy meat filling and traditional test Philo. Variants of phyllo dough a lot, and I have several times published favorite pita with phyllo. But as they say, live and learn! Caught me once in the eyes one way rolling Filo pastry...great! And time saving, and delicious!
Ingredients
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Flour
500 g
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Water
300 ml
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Olive oil
3 Tbsp
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Salt
1 pinch
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Yeast
1 pinch
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Vegetable oil
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Minced meat
500 g
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Tomato
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Tomato juice
100 ml
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Sugar
1 tsp
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Olive oil
4 Tbsp
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Salt
-
Black pepper
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Allspice
0.333 tsp
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Nutmeg
0.5 tsp
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Cheese
150 g
Cooking
Mince is best to use homemade, low-fat veal.
In a saucepan, pour olive oil, spread the stuffing, add the onions, garlic and tomatoes, diced. Parboil on low heat.
Add tomato juice, bell pepper. Spices, of course, promoseven until cooked ingredients and evaporation of excess fluid. In polostevichi beef add cheese.
Sift the flour, pour in the oil, add salt and a little yeast. Pouring water gradually, knead elastic dough, not sticky to hands.
Here it is. Leave the dough to rest for 15 minutes.
Divide the dough in half and then each half into 4-6 pieces. Of the first 4 to 6 parts roll out a small cake, grease liberally with oil and put the pile on top of each other. The last cake is not lubricated.
Now take a pile and roll out one phyllo, not exactly subtle. This is the secret! If I had raskatyvaete each phyllo separately, and for a good pita-about 12 pieces, this time the Filo is rolled one, and after baking, it turns out flaky, as it is divided into the number of layers, how many pellets we unrolled. This is due to the abundant lubrication oil.
Filo onto the baking tray, making bumpers. Spread the stuffing on top.
From the remaining dough as described above roll out the dough and arbitrarily (as will fall)placed on top of the meat. The sides spin inside. If desired, sprinkle with sesame seeds on top.
Bake at 180 until Browning (~30-35 minutes). Bon appetit!
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