Kalasouna Cheese And Onion Pie Recipes

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KALASOUNA - CHEESE AND ONION PIE

From Kerasma's Food & Wine: An Odyssey Special Report. "The ubiquitous tyropitta bears little resemblance to the dizzying variety of savory and sweet cheese-based Domokou and honey pies popular throughout Greek regional cuisine. In this version, from the Cycladic island of Folegandros, the filling is flavored with onions-almost as strong a presence as the feta-and encased in a thick bread crust. Kalasouna was traditionally made on Saturdays, the same day on which bread was baked, since the shell was made from a piece of the leavened dough to which some olive oil was added. This version is slightly simpler, but as tasty." Prep time is a guess.

Provided by ThatSouthernBelle

Categories     Greek

Time 1h2m

Yield 8-10 serving(s)

Number Of Ingredients 15



Kalasouna - Cheese and Onion Pie image

Steps:

  • In a large bowl, mix together the flour, baking powder and salt. Add the oil and rub the ingredients between your hands until their texture is similar to breadcrumbs. Gradually add enough water to made a soft, elastic dough. Cover with plastic wrap and let rest for 2 to 3 minutes.
  • To make in a food processor, combine the dry ingredients and pulse to mix, then, with the motor running, add the liquids. (Let the dough rest in the food processor for 2 to 3 minutes).
  • Place the onions and scallions in a colander and sprinkle generously with salt. Knead with your hands for a few minutes to wilt the onions and scallions, then rinse under very warm running water. Drain well and squeeze with your hands to extract as much liquid as possible.
  • In a large bowl, combine the onions and scallions, cheese, yogurt, breadcrumbs and pepper to taste. Taste and add salt if necessary-feta is usually quite salty. Stir in the eggs.
  • Preheat the oven to 400°F Oil the bottom and sides of a 13 x 9-inch baking dish and sprinkle with 2 tablespoons of the sesame seeds.
  • Divide the dough into 3 pieces. Take 2 of the pieces and cover the other. Briefly knead together the pieces and roll the dough out on a lightly floured surface into a sheet large enough to cover the bottom and sides of the baking dish, with a 1/2 inch overhang.
  • Fit the dough into the dish and add the filling. Roll out the remaining piece of dough into a rectangle just a little larger than the dish and place it over the filling.
  • Fold the overhanging bottom crust inward. Pinch the two edges together, turn them inward and press to seal, making a neat cord around the edge of the pan. Flatten the cord with the tines of a fork, to prevent it from sticking out, because it will burn during baking. If you like, with a pastry wheel, score parallel lines on the top of the crust, crossing them to make diamond-shaped patterns on the pie, being careful not to cut through the crust.
  • Brush with the milk and sprinkle with the remaining 2 tablespoons sesame seeds.
  • Bake for 1 hour, or until the crust pulls away from the sides of the pan and is golden brown on top. Let cool before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 777.5, Fat 43.8, SaturatedFat 12.9, Cholesterol 101.2, Sodium 766.3, Carbohydrate 74.4, Fiber 5.8, Sugar 4.8, Protein 23.3

4 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt
2/3 cup olive oil
2/3 cup water
2 cups red onions, finely chopped
3 scallions, thinly sliced (white and most of the green parts)
salt
10 1/2 ounces feta cheese, crumbled
1 1/2 cups thick sheep milk or 1 1/2 cups strained yogurt
1 1/4 cups toasted breadcrumbs
black pepper, freshly ground
2 large eggs, lightly beaten
3 -4 tablespoons milk
1 1/4 cups sesame seeds

CHEESE & ONION PIE

Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm

Provided by Barney Desmazery

Categories     Dinner

Time 1h40m

Number Of Ingredients 14



Cheese & onion pie image

Steps:

  • First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
  • Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
  • Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
  • Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.

Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

250g plain flour, plus extra for dusting
50g rye flour (or make up the weight with plain flour)
large pinch of cayenne pepper
1 tsp onion seeds
25g parmesan or vegetarian alternative, finely grated
125g cold butter, cubed
1 egg, beaten
40g butter
3 large onions, finely sliced
2 bay leaves
1 tbsp thyme leaves
1 medium potato (about 350g), halved lengthways and sliced
100ml double cream
150g extra mature cheddar, ½ grated, ½ chopped into small chunks

ONION PIE

My grandmother and mother always make onion pie during the holidays, but it's good anytime. This is a savory side dish that you can serve with almost any meat or main course. It's especially good with roast beef. -Mary West, Marstons Mills, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 6



Onion Pie image

Steps:

  • In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 163mg cholesterol, Sodium 176mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.

6 to 8 medium onions, thinly sliced
2 tablespoons canola oil
6 large eggs
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley

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