KALASOUNA - CHEESE AND ONION PIE
From Kerasma's Food & Wine: An Odyssey Special Report. "The ubiquitous tyropitta bears little resemblance to the dizzying variety of savory and sweet cheese-based Domokou and honey pies popular throughout Greek regional cuisine. In this version, from the Cycladic island of Folegandros, the filling is flavored with onions-almost as strong a presence as the feta-and encased in a thick bread crust. Kalasouna was traditionally made on Saturdays, the same day on which bread was baked, since the shell was made from a piece of the leavened dough to which some olive oil was added. This version is slightly simpler, but as tasty." Prep time is a guess.
Provided by ThatSouthernBelle
Categories Greek
Time 1h2m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the flour, baking powder and salt. Add the oil and rub the ingredients between your hands until their texture is similar to breadcrumbs. Gradually add enough water to made a soft, elastic dough. Cover with plastic wrap and let rest for 2 to 3 minutes.
- To make in a food processor, combine the dry ingredients and pulse to mix, then, with the motor running, add the liquids. (Let the dough rest in the food processor for 2 to 3 minutes).
- Place the onions and scallions in a colander and sprinkle generously with salt. Knead with your hands for a few minutes to wilt the onions and scallions, then rinse under very warm running water. Drain well and squeeze with your hands to extract as much liquid as possible.
- In a large bowl, combine the onions and scallions, cheese, yogurt, breadcrumbs and pepper to taste. Taste and add salt if necessary-feta is usually quite salty. Stir in the eggs.
- Preheat the oven to 400°F Oil the bottom and sides of a 13 x 9-inch baking dish and sprinkle with 2 tablespoons of the sesame seeds.
- Divide the dough into 3 pieces. Take 2 of the pieces and cover the other. Briefly knead together the pieces and roll the dough out on a lightly floured surface into a sheet large enough to cover the bottom and sides of the baking dish, with a 1/2 inch overhang.
- Fit the dough into the dish and add the filling. Roll out the remaining piece of dough into a rectangle just a little larger than the dish and place it over the filling.
- Fold the overhanging bottom crust inward. Pinch the two edges together, turn them inward and press to seal, making a neat cord around the edge of the pan. Flatten the cord with the tines of a fork, to prevent it from sticking out, because it will burn during baking. If you like, with a pastry wheel, score parallel lines on the top of the crust, crossing them to make diamond-shaped patterns on the pie, being careful not to cut through the crust.
- Brush with the milk and sprinkle with the remaining 2 tablespoons sesame seeds.
- Bake for 1 hour, or until the crust pulls away from the sides of the pan and is golden brown on top. Let cool before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 777.5, Fat 43.8, SaturatedFat 12.9, Cholesterol 101.2, Sodium 766.3, Carbohydrate 74.4, Fiber 5.8, Sugar 4.8, Protein 23.3
CRUSTLESS CARAMELIZED ONIONS AND CHEESE
Buttery and delicious! Mellow and creamy, this quiche is a wonderful addition to a nice green salad!
Provided by ReboobyQ
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
- Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 2 g, Cholesterol 113.1 mg, Fat 15.2 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 8.3 g, Sodium 149.1 mg, Sugar 0.7 g
CHEESE & ONION PIE
Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
- Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
- Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
LANCASHIRE CHEESE-AND-ONION PIE
Provided by Mark Bittman
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the flour and a large pinch of salt in a large bowl. Add 4 tablespoons butter and the lard, and use your fingers to gently rub the fat into the flour until it has the texture of coarse bread crumbs.
- Mix in just enough ice water to bind the mixture, about 3 tablespoons, and lightly knead the dough until well combined and smooth. When you can mold the mixture into a ball, do so. Cover with plastic wrap and refrigerate for at least 30 minutes -- or freeze for 10 -- to ease rolling.
- Heat the oven to 350. Add 2 tablespoons butter to a large skillet over low heat. When the butter melts, add the onions, a pinch of salt and the ground white pepper; cook slowly for about 10 minutes, never browning.
- Turn the heat to medium and slowly pour in the water. Continue to cook, stirring occasionally, until most of the liquid cooks off, about 10 minutes. Remove the onions from the pan and place them on a plate to cool
- Grease the bottom of a 9-inch pie dish and sprinkle a countertop with flour. Unwrap the dough and divide it into two balls, one twice as big as the other. Put them on the surface and sprinkle the tops with flour. Using light pressure, roll each one from the center outward, adding more flour as needed and turning them over once or twice during the process. When the larger ball is roughly 10 inches in diameter, gently move it into the pie dish and press it firmly into the bottom and sides. Prick it all over with a fork.
- Layer the onions and cheese on top of the dough in the dish, then carefully cover with the remaining dough -- it should be about 8 inches in diameter. Press the edges together, gently but firmly, and brush the top and edges with milk. Use a knife to make 3 small incisions in the top of the crust so steam can escape.
- Place the pie on a baking sheet and bake until the crust is nicely browned and the insides are bubbly, 45 minutes to an hour. Cool a bit before slicing into wedges and serving.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 33 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 1 gram
More about "kalasouna cheese and onion pie recipes"
VIDALIA ONION PIE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
4.9/5 (34)Calories 218 per servingCategory Lunch
- Preheat oven to 400F If you are transferring a frozen crust to your own pie plate, butter your pie plate first, then gently pry the frozen crust out of its tin.
- Peel and slice the onion 1/8 inch thick. I like to so with with a mandoline slicer to get them nice and thin. Cut most of the rings into halves or quarters, while leaving a few whole for topping the pie.
- Gently whisk the eggs to break them up, and whisk in the milk and cream. Season with onion salt and pepper.
- Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.
MY MOTHER’S LANCASHIRE CHEESE & ONION PIE - THE HAPPY …
From thehappyfoodie.co.uk
CHEESE, POTATO AND ONION PIE RECIPE - BBC FOOD
From bbc.co.uk
CHEESE AND ONION PIE RECIPE - BBC FOOD
From bbc.co.uk
INDIVIDUAL CHIP SHOP STYLE CHEESE & ONION PIE
From kitchensanctuary.com
SIMON HOPKINSON'S CHEESE PIE RECIPE - BBC FOOD
From bbc.co.uk
CRETAN SWEET CHEESE PASTRIES RECIPE (KALITSOUNIA)
From mygreekdish.com
HOW TO MAKE CHEESE AND ONION PIE – RECIPE - THE GUARDIAN
From theguardian.com
CHEESE AND ONION PIE FROM THE FOODS OF THE GREEK ISLANDS BY …
From app.ckbk.com
OLD FASHIONED VIDALIA ONION PIE RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
CHEESE AND ONION PIE - KALASOUNA - GOURMED.COM
From gourmed.gr
KALITSOUNIA- CRETAN CHEESE PIES RECIPE - GREEKCITYTIMES.COM
From greekcitytimes.com
POTATO, CHEESE & ONION PASTY - THE REAL PIE COMPANY
From therealpieco.co.uk
CHEESE AND ONIONS PIE — GREEK-RECIPE-COM
From greek-recipe.com
KALASOUNA CHEESE AND ONION PIE RECIPES RECIPE
From food-recipe.info
CHEESE AND ONION PIE (KALASOUNA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHEESE AND ONION PIE - RECIPES - HAIRY BIKERS
From hairybikers.com
BUTTERNUT SQUASH MAC AND CHEESE RECIPE - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love