Ingredients
For the pastry:
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1 kg durum wheat flour
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400 ml lukewarm water
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50 ml extra virgin olive oil
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10 g table salt
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5 g freah yeast
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1 egg (for the topping)
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q.s. sesame seed
For the filling:
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10 fresh maltese gbejniet
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2 big white onion
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q.s. extra virgin olive oil
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q.s. ground black pepper
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q.s. table salt
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q.s. fresh parsley
Preparation
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- – mix the yeast with the lukewarm water and the sifted flour;
- – knead well for around 10 minutes then add the oil;
- – knead till the oil will be absorbed;
- – put it in a covered bowl, leave it aside while you will prepare all the filling;
- – when the filling is ready, get small balls from the dough;
- – lay down each ball with a rolling pin;
- – pastry has to result very thin;
- – spread in the middle the filling;
- – close the pastry;
- – beat the egg and spread the pies with it, then top with sesame seeds;
- – bake at 200 degrees for 20/30 minutes or till golden
For the filling:
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– chop the onions and put it in a saucepan together with 2 pinches of salt and 2 spoons extra virgin olive oil;
– put the saucepan on the stove on medium heat;
– as soon as the oil starts frying, low the heat to the minimum, cover the saucepan with a lid and cook till onion soften;
– pour the stewed onions in a bowl;
– add the fresh gbejniet, ground black pepper and parsley;
– mix everything well