250 grams flour for all uses
250 grams of corn meal
2 teaspoons of salt
1 red pepper (not hot, sweet) finely chopped
1 green pepper finely chopped
2 carrots grated
1/2 onion dry chopped
200 grams of cooked rice
Laconian Legacy Olive Oil
150 grams of grated yellow cheese
3 tablespoons of flour
200 grams of tomato paste
2 tablespoons of smoked paprika
(optionally 1 chicken cut into chunks)
In a bowl put both types of flour, pour the water, salt and mix until it becomes a soft dough and does not stick to the hands. (If it sticks add a little flour).
Open with a roller into very thin and round pies and put two pans, one in moderate fire and the other in a strong fire, place each pin for half a minute first in moderate fire on each side and then place it on a high fire so to inflate and get some color. Then sauté in a pan with “Laconian Legacy” olive oil, peppers, onion and carrots until soft. Add the flour stirring well and pour the tomato paste, water and rice. Sprinkle with paprika, salt pepper and finally, after dressing the sauce, put the cheese. Fill each cake with 1 tablespoonful of filling and fold on all sides. Sprinkle with a little yellow cheese and bake at 200oC on the grill for 7 minutes until it gets reddish.