Metsovone Pies
Introduction to Metsovone Pies
Metsovone pies are a delightful Greek treat, combining the rich flavors of the traditional smoked Metsovone cheese with the savory essence of flaky pie crusts. Originating from the town of Metsovo in the picturesque region of Epirus, Greece, this cheese is famed for its unique flavor profile derived from a blend of sheep and cow's milk, carefully smoked to enhance its taste. Metsovo, nestled in the Pindus Mountains, is not only famous for its cheese but also its vibrant history and culture, which significantly influenced these beloved pies.
Metsovone pies are not just a gastronomical delight but a cultural artifact that brings to life the mountains and valleys of Greece, offering a taste of its rich heritage with every bite.
Ingredients for Metsovone Pies
- Metsovone cheese - 250g
- Flour - 300g
- Butter - 150g
- Water - 100ml
- Salt - 1 teaspoon
- Olive oil - 2 tablespoons
- Egg - 1
- Onion - 1 medium, finely chopped
- Pepper - 1 teaspoon
- Greek yogurt - 2 tablespoons
Preparing the Dough
The first step in making Metsovone pies is preparing the perfect dough, a mixture that will hold the flavorful filling and complement it with its own subtle richness. Begin by sifting the flour into a large mixing bowl. Cut the butter into small cubes and add them to the flour, using your fingertips to rub them together until the mixture resembles fine breadcrumbs.
Next, add the salt and gradually pour in the water, mixing continuously until all the ingredients are well combined, and the dough is smooth and elastic. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to rest and firm up.
Preparing the Filling
While the dough is resting, prepare the scrumptious filling that will make your Metsovone pies shine. Begin by grating the Metsovone cheese into a bowl. In a pan, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent and aromatic.
Remove the pan from the heat and allow the onion to cool slightly before adding it to the Metsovone cheese. Add the pepper, a beaten egg, and Greek yogurt to the mixture, stirring everything together until well combined.
Assembling the Pies
Take the rested dough from the refrigerator and divide it into small, even portions. Roll each portion on a floured surface to form thin circles of dough. Place a generous spoonful of the cheese mixture onto the center of each dough circle. Carefully fold the dough over the filling, creating a half-moon shape, and press the edges together to seal the pie.
Use a fork to crimp the sealed edges, ensuring the filling stays secure during cooking.
Cooking the Metsovone Pies
Preheat your oven to 180°C (350°F). Arrange the assembled pies on a baking sheet lined with parchment paper. Brush each pie with a little olive oil to achieve a golden, crispy finish.
Bake the pies in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling slightly. Keep an eye on the pies to ensure they cook evenly and do not burn.
Serving Suggestions
Allow the pies to cool for a few minutes before serving, giving the filling time to set. Metsovone pies can be enjoyed warm or at room temperature, making them versatile for various gatherings or as a convenient snack. Pair them with a fresh Greek salad, olives, or a dip of Greek yogurt flavored with mint or dill for a refreshing contrast.
Each bite of Metsovone pie not only transports you to the charming hills of Metsovo but also offers a deep connection to the vibrant culinary traditions of Greece. Enjoy these pies as a part of your buffet spread, a cozy afternoon tea, or a delightful appetizer that evokes the warmth of Greek hospitality and the richness of its cultural tapestry.