Sunday, June 05, 2005

Swedish paj!

It's pronounced the same as pie, and they think it's the same, but i secretly consider it more of a quiche than a pie, simply because it does not abide with my greek concept of pies. Mainly, dough both at the bottom and on the top.
But let's have a look at the swedish paj concept shall we?
You can make a very simple dough that consists only of about 3 decilitres (or shall we say teacups?small ones..) of plain flour and about 100 to 125 grams of butter and a couple of tablespoons of water, all mixed together in a blender. You simply lay the dough out on the baking tray of your choice and add the filling of also your choice, followed by a batter type concoction. My preferred filling is compiled with feta, sliced zucchini, thinly sliced and deseeded tomato (not too much, because it gets soggy) and feta cheese. The batter is made with 2-3 eggs, depending on the size of the tray, equal amount of deilitres of milk to the eggs, salt, pepper and paprika. First you lay out the solid parts of your filling on the dough, top it off with the crumbled feta (whatever chesse you use should go on the top) and then pour the batter over the rest. Make sure you dont lay on the filling too thick, because the thicker the filling is, the more time it takes to cook. You will tell it's ready when the batter is nice and solid. Bake at about 200 to 250 degrees. Thanks to Jenny my lovely swedish counterpart! ;)


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