Recipe by Helen Tzouganatos ~ © Loving Gluten Free
Ingredients – Gluten Free Pastry
- 2 cups plain gluten free flour
- ½ tsp baking powder
- Pinch of sea salt flakes
- 2 large eggs
- ½ cup light extra virgin olive oil
Ingredients – Filling
- 500g full fat ricotta
- 200g Riverina Dairy Smooth Fetta
- 1 egg
- 3 tbsp fresh mint, finely chopped
- 1 tsp sea salt flakes
- Extra virgin olive oil, to spray
- Sesame seeds, to sprinkle
Kalitsounia – Ricotta & Fetta Pies
Recipe by Helen Tzouganatos – as seen on Channel Ten’s Loving Gluten Free www.lovingglutenfree.com.au
- To make the pastry, place the flour, baking powder and salt in a bowl and blend to combine. Whisk the eggs and oil together and add to the dry ingredients along with 3 tablespoons of water. Mix to form a dough. Cover dough and rest in fridge for 1 hour.
- Preheat a fan-forced oven to 200°C. Line a baking tray with baking paper.
- Combine filling ingredients in a bowl.
- Divide pastry into 4 portions. Working with one portion at a time, roll pastry thinly between two sheets of baking paper until the pastry is paper thin (without breaking it). Cut out a pastry round with an 11 cm round cutter. Spoon 1-2 tablespoons of filling in the centre and smooth out filling leaving a 1 cm border around the edge. Fold up the pastry edge along filling pinching as you go to create a pleated border. Repeat until you have 16 pies.
- Transfer the pies to the baking tray, spray with olive oil and garnish with seeds. Bake for 20 minutes or until crispy and golden. Serve warm.
