Small Cretan cabbage pies à la Armonia

Ingredients for 1 servings:

• 190 g wheat flour type 405
• 20 g tapioca flour
• 30 g corn flour, yellow, sweet
• 100 g whole milk, lukewarm
• 5 g chicken broth, granulated
• 1 tbsp sugar
• 1 tbsp extra virgin olive oil
• 80 g pak choi
• 60 g carrot(s)
• 80 g cauliflower
• 1 small green chili pepper(s)
• 2 medium-sized garlic cloves
• 10 g celery leaves
• 1 tsp black pepper, freshly ground
• ½ tsp mace powder, alternatively freshly grated nutmeg
• 4 g chicken broth, granulated
• 3 tbsp tapioca flour
• 70 g corn flour, yellow, sweet
• 100 g cheese (Misithra)
• 4 tbsp white bread, dry, coarsely grated
• n. B. Salt
• 3 tbsp water
• 1 tbsp egg white
• 1 pinch of salt
• 1 ½ liters of oil for frying
• n. B. Flour for the work surface
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

The surprise here is the sweet and crispy dough and the creamy, spicy, corn-sweet filling with misithra cheese and vegetables.

Makes about 20 pies. Measure the milk and warm it to lukewarm. Measure the three flours, sugar, and instant chicken stock and mix well. While the machine is running, add the milk. When the flour has a crumbly consistency, mix in the olive oil and knead into a smooth, pliable dough. Depending on the flour’s ability to expand, add a little more milk or wheat flour if necessary. Wrap in plastic wrap and let it rest in the refrigerator for 1 hour. In the meantime, wash the vegetables and fruit. Chop the pak choi, carrots, and cauliflower into bite-sized pieces and steam in a sieve in batches for 3 minutes. Let cool and continue chopping in a food processor (Moulinex or similar). Cut off both ends of the garlic cloves, peeling and squeezing some of the excess liquid. Chop the fresh celery leaves. Mix in the pepper, mace powder, chicken stock, and tapioca flour. Mix the yellow corn flour with the misithra, then mix with the vegetable mixture to create a smooth filling and season to taste. Keep covered and refrigerated. Remove the dough from the refrigerator, knead briefly, and divide into four portions (this makes it a little easier). Roll out each portion on a floured surface into a sheet approximately 2 mm thick. Using a suitable wine glass, cut out circular, 8 cm diameter discs. Knead the leftover dough together, roll it out, and so on, until all the dough is used up. Finally, roll the round dough discs into a slightly oval shape. Place a dough disc in front of you on the floured surface, place a heaped teaspoon of the filling just below the center, brush the bottom edge with the egg white glue, and fold the top half of the dough disc down. Gently flatten the filling slightly and seal the edges. Then seal the edges tightly with a fork. Continue in this way until the dough discs or the filling are used up. Deep-fry the pies in 180°C hot oil until golden brown. Drain on kitchen paper, arrange on a serving platter, garnish, and serve warm as a side dish. Note: Misithra is a young, soft cheese. It is made from the leftover cheese mixture of other cheeses. A mixture of feta cheese (approx. 30%), curd cheese (approx. 60%), and milk (approx. 10%) can be purchased online or used as a substitute. Recipe source: Mr. Olympios, Armonia Hotel, Crete.