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Light and crispy pies that we can keep for a week without affecting their texture or taste. We can have them for breakfast, dinner, as a snack, for the kids at school, on trips, or any other edible pies. Ingredients: 400 ml of warm milk 200 ml of warm water 200 ml of oil 1 kg of flour (we add 700 grams at the beginning, then we add the amount of flour according to how much the liquids are absorbed, so I used only 750 grams) 1 packet of instant yeast 1 tablespoon of sugar 1 teaspoon of salt 250 grams of butter for spreading Feta cheese (we use any white cheese we prefer or any fillings you like inside the pies)