Prepare time: 1 hr 30 min
Yield: 2 large thick pastry sheets for savoury pies
Greek Phyllo ver.7 with Zea Flour (for savoury pies)
Ingredients
- 300 g zea flour (or whole wheat)
- 300 g all purpose flour
- 120 ml sunflower oil
- 1 large egg
- 3 tbsp vinegar
- 180 ml carbonated water
- 1 ½ tsp salt
- soft margarine for spreading, cold
- extra flour for rolling out
Instructions
1
In the bowl of your mixer blend the two flours and salt. Add the egg, the vinegar and the sunflower oil.
2
Add the carbonated water and knead on medium speed for 10 min until you have a soft dough.
3
Weigh the dough and cut it into 2 equal pieces.
4
On a well floured surface roll out the first half into a large rectangle.
(approximately 40 x 50 cm / 15.7” x 19.6”)
5
Spread margarine all over the surface. Roll the sheet into a log and swirl it.
6
Repeat the process for the other half of the dough.
7
Wrap each spiral with food membrane. Refrigerate for 2 hours and they’re ready for use.
8
They keep well in the fridge for 24 hours or in the freezer for two months.
