Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, perfect country style filo pastry (rolling out technique). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can cause excessive shrinkage during baking). It also helps to prevent the pastry from warming up during the shaping and lining process, which makes it difficult to handle and can result in greasy pastry. Country style homemade filo for pies following an easy and unique technique the result of which will amaze you and your friends.
Perfect country style filo pastry (rolling out technique) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Perfect country style filo pastry (rolling out technique) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have perfect country style filo pastry (rolling out technique) using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Perfect country style filo pastry (rolling out technique):
- Make ready 5.5 cups all purpose flour (plain, type 405) - (750 g to 770 g)
- Make ready 4 tbsp virgin olive oil
- Take 1 tbsp wine vinegar (15 ml)
- Make ready 1 tsp fine salt (5 g)
- Get about 2 cups lukewarm water (380 ml)
- Prepare 3/4 cup olive oil or melted margarine (for brushing the filo sheets)
Strengthen the delicate sheets by using -Take one sheet of filo and place it onto a baking tray. Dot all over with melted butter, using a pastry brush. -Cover the first sheet of filo with another. Discover what's popular right now on Etsy. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
Instructions to make Perfect country style filo pastry (rolling out technique):
- Place the flour in a bowl together with the salt, mix well, add the vinegar and most of the water and knead for 5 minutes. Add the olive oil, and knead for an additional 12-15 minutes while gradually adding the rest of the water, until you have a smooth, soft and pliable dough. Leave it to rest for 1/2 - 1 hour.
- Divide the dough into two balls, one slightly larger than the other. If you have a scale, weigh them so that the ratio is 53/47.
- Dust your working surface with flour and using a rolling pin start with the larger ball, rolling it out to an oval shape of about 35x50 cm.
- Brush the filo thoroughly with oil or margarine.
- If you want your pie to have 8 filo sheets at the bottom and 8 on top, fold the two smaller sides inwards, (see photo) and brush the top with oil, once more. If you want your pie to have 12 filo sheets at the bottom and 12 on top (thinner, of course) then, fold the two larger sides.
- Fold the remaining sides of the filo sheet inwards once more (see photo) and again, brush with oil.
- Finally, fold the dough in the middle (see photo) creating a sort of an envelope. Now, you are ready to roll out this envelope into one final filo sheet of about 40x40 cm, using the rolling pin to place it in your baking tray, after you have thoroughly oiled it. Take care to allow a 3-4 cm over-hang of filo over the walls of the baking tray in order to be able to fold your pie later. You follow the exact same procedure for the top filo sheet that will cover your pie up to the wall of the baking tray, without hanging over and use the bottom filo sheet's over-hang to make a decorative ring, by folding it inwards with your fingers. Use whatever filling you like. Best of luck.
Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage. The perfect pastry is soft and 'short', or crumbly. Make sure all your ingredients are cold before you begin. If it's a warm day or your pastry is particularly soft, roll it out between two sheets of greaseproof paper or cling film. Filo pastry - 'Kihi' country-style filo pastry: ideal for traditional pies, made with olive oil and the finest ingredients.
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