Field vegetable little pies

Field vegetable little pies

Αccent: 
Pites me Agriohorta
Title in Greek: 
Πίτες με Αγριόχορτα
Recipes Categories: 
Field vegetable little pies
Preparation Time: 
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Serves: 
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Ingredients: 

1 kilo (2 lbs 4 oz) field vegetables, e.g. dandelions
2 onions, finely diced
250 grams (9 oz) feta cheese
1 teacup corn meal
2 teacups milk
3 eggs
Salt
Pepper

Pastry
Half  kilo (1 lb 2 oz) flour
2 eggs
Half teacup butter
1 teacup warm water
Salt
 

Cooking Time: 
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Cooking Directions: 

- Heat the oil in a pot and saute the onions lightly. Add the corn meal stirring with a spatula. 
- Next, pour in the milk stirring constantly to prevent the mixture from becoming lumpy.
- Remove the pot from the fire and add the cheese and the eggs.
- Wash the vegetables very well. Scald them in boiling water for 2-3 minutes. 
- Drain them and add them to the pot with the other ingredients stirring constantly. 
- Prepare the pastry as follows:
- Put the flour in a bowl. 
- Beat the eggs and add them to the flour along with the melted butter, salt and as much warm water as is necessary to make a dough that is pliable.
- Knead the dough well and with a rolling pin roll out thin, round pastry leaves. 
- In the centre of each leaf put a spoonful of the stuffing. 
- Spread egg yolk around the edges of the crusts and fold half of the pastry over the filling forming crescent shaped pies. Be careful not to let the filling seep out.
- Put the prepared pies in a buttered pan and bake for about 35 minutes in a medium oven.

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