Tiropitakia Kourou - Greek Mama Project
Recipe: Tiropitakia Kourou (feta cheese shortcrust pastries)
As some of you know I
am starting a little project on my blog…Interviewing mums, grandmas, grandpas,
friends and asking them to pass on recipes from their hometowns in the
motherland…I'll call it Greek Mama Project!
However I will start
from the motherland. While I was
in Greece last year and hanging out at my Aunty Eleni’s house I decided to raid
her handwritten recipe book. Luckily
for my trustworthy iphone it only took me about 10 minutes to record these gems.
My Thia Eleni, as always
in true Greek fashion, upon my arrival and after all the hugs and kisses are
out of the way will go straight to the freezer and offer me a slice of
“chocolate salami”. Or also known
as “kormo” or “mosaico”. It is a
roulade of chocolate, coconut, crushed up biscuits, walnuts and a bit of
alcohol. It is kept in the freezer ready for the next visitor. I don’t have a sweet tooth but I will
never say no to a slice of this. However I digress, as this is not the recipe I
will be sharing with you today. I’ll
be making that soon.
Today I will share
another recipe she whips up at a moments notice. Tiropitakia kourou.
Kourou is a type of shortcrust pastry traditionally using yoghurt, loads
of oil and flour. The recipe I
copied from her book uses milk.
 |
| My gorgeous cousin Matoula giving her mum a helping hand. |
1 cup milk
1 cup melted butter
1 cup sunflower oil
1 teaspoon baking
powder
pinch salt
flour – about
500g (my instructions where “oso
alevri sikosi”) translation as much flour as the liquid takes – well maybe not
exact translation but that’s what it means. So start of slowly with the flour,
as it may not need all of the flour.
The dough should be
very soft and bouncy to the touch.
For the filling – mix
together
Approx 300g fetta
cheese crumbled
1 lightly beaten egg
cracked pepper to
taste
Make dough by mixing
the liquid ingredients together and slowly adding the flour until you form a
soft and bouncy dough.
Roll the dough in small balls about the size of a golf ball, flatten out
into a disc and add a teaspoon of the mixture. Fold over and crimp the edges with a fork. Place on a greased baking tray and baste with some beaten egg. Don’t place too closely together as
they will expand and rise slightly.
Bake in a moderate to hot oven 180 for about 30 minutes or until golden.
Leave to cool and enjoy. Great for kids
xxx Carol
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