Ingredients
-
-
1/2
-
1/4
-
1/2
-
2
-
1
-
3
-
-
1
-
4
-
-
-
-
-
Directions
Steps
|
1
Done
|
Beat the Oil With the Water and Salt and Add Just Enough Flour to Make a Soft Malleable, Oily Dough. |
|
2
Done
|
Prick Eggplants With a Fork and Turn Under the Broiler Until They Are Soft Inside. |
|
3
Done
|
Put Into a Colander and Peel Eggplants. Smash the Flesh of the Eggplant in the Colander to Release Juices, Press to Drain Them. |
|
4
Done
|
in a Bowl, Mix Eggplant Pulp With Feta Cheese and Kashkaval, Mix Well. |
|
5
Done
|
Salt and Pepper as Desired. |
|
6
Done
|
Divide Pastry Into 2 Balls, Roll Each One Out Thin and Cut Into 10-Cm 4 Inch Rounds. You Will not Need Flour For Rolling -- the Dough Does not Stick. |
|
7
Done
|
Top Each Round With 1 Heaping Tablespoon of Filling, Fold Round Over and Crimp Edges. |
|
8
Done
|
Place Pies on a Baking Sheet, Brush With Egg Glaze Mixture. Sprinkle With Grated Cheese If Desired. |
|
9
Done
|
Bake 350f For 35 Minutes or Until Lightly Browned. |
|
10
Done
|
If Desired, Can Make One Large Pie by Rolling Out 2 Large Crusts from Dough. If Doing So, Add 2 Beaten Eggs to the Filling. |
