Wednesday, March 01, 2006

Penny’s pie

Penny is my sister and this is her cheese pie. She makes her own pastry. Truly, it takes less time that waiting for the ready made to defrost.

The fact that my sister is on diet all the time, won’t stop her from making cheese sauce and adding it to the pie which she later gives to unsuspecting relatives.
But because the pie is so delicious, I allow myself one piece for breakfast, from time to time. Then I watch buttons break loose.

We’ll need

For the pastry

  • 5 cups all purpose flour
  • ½ cup water
  • ½ cup olive oil
  • A bit of salt

For the filling

  • 300 gr. Feta cheese, crumbled
  • 200 gr. Gruyere cheese, grated
  • 2 eggs
  • Pepper
  • Dill
  • 2 cups cheese sauce

For the cheese sauce

  • 2 tbsps quality butter
  • 2 heaped tbsps flour
  • ½ lt milk
  • 2 eggs
  • 200 gr. grated gruyere cheese

To coat the pie

  • Some milk
  • a beaten egg

Mix all pastry ingredients and knead well. Make two balls. Leave it for half in hour to rest, in a bowl covered with a clean piece of cloth.
Meanwhile prepare cheese sauce (see below).
Mix all the filling ingredients in a bowl (don’t forget the cheese sauce!).
Roll the pastry in two sheets. Roll one pastry sheet in a well oiled baking tin. Pour the filling on pastry. Cover with the other pastry sheet.
In a small bowl beat some milk and an egg together. Coat the pie with this and bake in a preheated oven until golden at 180 C/350 F/Gas Mark 4. This usually takes 50-60 minutes.

Cheese sauce
butter in a pan. Add flour, stirring all the time with wooden spoon. Pour the milk (must be lukewarm) and cheese and keep stirring constantly over low heat, until thickened and smooth. The sauce is ready. Before you add it to the pie, sprinkle with grated cheese to make it crunchier.

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