Rustic ("country-style") phyllo pie

[shain]

For a 25cm (10") round pan.

 

• 300g AP flour
• 145g water
• 5g salt
• 6g vinegar
• 2 tsp (8g) oil

 

• Apx 20-30g butter or apx 25g olive oil (or more as needed) - mixed with apx 20g water

 

 

• Knead the dough until smooth.
• Let it rest for an hour or so (covered).
• Prepare a 25cm (10") round pan and grease it.
• Divide the dough into two.
• Roll each piece as thin as possible. If it is sticky, brush it with some fat.
  • It's ok if it's thicker on the edges.
• Place a sheet over the pan, and push it towards the edges.
• Cut the edges of, leaving enough overhang to cover the pie back up (i.e. it should go over 12-13 cm in every direction).
• Brush with fat, including the overhang.
• Repeat with the second sheet.
• With the cut-off dough, form two balls and roll again into two sheets, as thin as possible.
•  Place one sheet in the pan.
• Put in the filling.
• Place the second small sheet on top.
• Brush with fat.
• Fold over the overhang to close up the pie.
• Brush with remaining fat, or more if needed.
• -
• Bake at 200dC for 10 minutes.
• Cut the pie into slices or squares. Once fully baked, the dough is hard to cut.
• Bake for 30 minutes until deep golden.
• You can now leave the pie until ready to serve, you can also freeze it or chill overnight.
• For serving bake another 20-30 minutes, until deep golden-brown and crisp.