CHEESE PIE

Materials Prescription
 
• 750 grams. flour, all-purpose
 
• 1 tablespoon vinegar
 
• 1 Tbsp salt
 
• 1 teaspoonful sugar as lift (about 1 ½ cup) lukewarm water
 
For the filling
 
• 500 ml of milk or water
 
• 250 grams. rice flour or ground rice
 
• 1 teaspoon salt
 
• 500 grams. slice
 
• 500 grams. fresh cheese
 
• freshly ground pepper
 
• 2 eggs For leaves
 
• 3 tbsp melted vegetable shortening (room temperature)
 
For spreads
 
• 1 egg
 
• 1/2 cup. tea olive
 
Εxecution
 
Mix in a bowl ( or mixer ) flour , salt , sugar , vinegar and little by little add the water until the dough gathered into a ball and does not stick in the hands . Let it rest covered for 30 . Then divide the dough into 2 parts . Roll sheet thickness 3.2 mm . Spread half vegetable shortening . Roll the sheet into a roll and then fold in 3 along . Do the same with the second sheet . T leave it in the fridge to rest 1 hour . Prepare the cream - filling. Boil the milk with the rice flour and salt until tie , about 8-10 . Withdraw from the fire . Add the shredded cheese and beaten eggs and mix well . Can be flavored with nutmeg or paprika . Grate plenty of pepper . Allow to cool . Roll out the first sheet very thin , spread on a large greased baking dish for pie ends abound . Pour the filling. Roll out the second sex and cover the pie . We turn inward on the edges, simply add the leftovers of leaves over the pie . We leave one hour in the refrigerator . Beat the egg with oil, brush the coat pies , carve into triangles and bake in preheated oven at 180 ° C for 40 to 40 below resistance at the upper and lower resistances . Servings: 12 Preparation Time: 180 minutes Cooking time: 80 minutes