Small pies with Anevato and fresh mushrooms
For the pastry1 kg strong flour
15 gr salt
200 ml olive oil
350 ml water
50 ml ouzo
10 ml vinegar
For the filling200 ml fresh milk
20 gr butter
15 gr strong semolina
20 gr corn flour
600 gr Anevato
150 gr eggs
5 gr white pepper
10 gr salt
100 gr fresh white mushrooms, sliced
PreparationPlace all the pastry ingredients in the mixer and mix until you obtain a malleable pastry. Let it rest for 15 minutes on cling film.
Boil the milk with butter. Upon boiling point, add the semolina and stir until it boils. Let the mixture cool down.
Add this mixture to the rest of the ingredients in a mixer, and mix until you obtain a uniform mixture.
Roll the pastry giving it a width of roughly 0.3 cm and cut into strips. Fill the strips with the cheese mixture and roll them. Spread with egg and cook at 180 oC for 30 minutes.