SKALTSOUNIA

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Fried Turnovers

 

The dough used in these fried turnovers, also known as 'kalsones', is

almost identical to Italian egg pasta. The pastries can be filled

with cheese or vegetables, and in Crete are traditionally spicy with

red chilies.

 

Dough:

3 cups All-purpose flour, or as needed

1 teaspoon salt

2 eggs beaten with 1/4 cup cold water, or 4 eggs

 

 

 

Cheese filling:

2 or 3 eggs, lightly beaten

3/4 cup grated Parmesan cheese

3/4 cup farmer or ricotta cheese

2 to 3 tablespoons plain yogurt (preferably Greek style)

1 to 2 teaspoons red pepper flakes

1/4 cup chopped fresh mint

 

Olive oil for deep-frying

 

To prepare the dough, stir together the flour and salt in a bowl.

Make a well in the center and add the egg-water mixture or the eggs.

Using a fork, gradually pull the flour into the egg mixture and stir

until dough forms.

Turn out onto a lightly floured work surface and knead until smooth

and elastic, about 10 minutes, adding more flour if the dough seems

to wet. Let the dough rest for 30 minutes.

 

To make the cheese filling, in a bowl, combine the eggs and cheeses.

Add only enough yogurt to hold together and make it creamy. Mix in

the red pepper flakes and mint.

 

On the floured work surface, roll out the dough as thinly as possible

1/8 inch thick or less. (If you have a pasta machine, use it to roll

through the dough it for better results)

Cut out rounds 4 inches in diameter (with a glass or cookie cutter)

Then roll out the rounds even thinner, until they are 5 inches in

diameter. Place a heaping tablespoon of filling in the center of each

round, moisten the edges with water, fold in half, and pinch the

edges together.

 

Pour olive oil to a depth of two inches into a deep saute pan or wok

and heat to 350F. Add the pastries in batches and fry until golden 4

to 5 minutes. Using a slotted spoon or wire skimmer, transfer to

paper towels to drain. Serve hot or at room temperature.

 

Variation:

 

Vegetable filling:

1 tablespoon olive oil

1 onion

1/2 pound vegetables of your choice, cut in cubes

1 to 2 teaspoons red pepper flakes

1 teaspoon ground cumin

2 tablespoons chopped fresh mint

Salt and freshly ground black pepper

 

To make the filling, warm the oil in a saute pan over medium heat.

Add the onion and saute until tender and translucent, about 10

minutes. Add the vegetables and cook about 10 minutes longer. Remove

from the heat and stir in the red pepper flakes, cumin, and mint and

season with salt and pepper.