Peinirli with Pepperoni and Egg
Are you looking for a fluffy dough? Or maybe a buttery dough? Or even a homemade fragrant dough? Cook this peinirli with pepperoni and egg, and enjoy it bite by bite. If you like you can always give the dough different shapes and experiment with the filling too. Success is a given with this one!
- 500 grams Flour (00 type, for pizza)
- 25 grams Yeast (fresh or 1 pack dry)
- 125 grams Butter (in room temperature)
- 150 grams Yoghurt (about 2/3 of a cup)
- 100 grams Milk (room temperature to warm)
- 1 teaspoon Salt
- 2 teaspoons Sugar
- 1 teaspoon Pastirma (in powder form (optional))
- 1 teaspoon Oregano
- 1 Egg (to spread on top in the end)
- Flour (preferably a thin one for when shaping the dough)
- 150 grams Cheese (shredded, kaseri or sweet graviera cheese)
- 8 Pepperoni (in slices)
- 4 Eggs
- 1 tablespoon Milk
- 2 tablespoons Butter (in room temperature)
- Pepper
Sieve the flour and put it in the mixer together with the salt, sugar, oregano and the pastirma mixture.
Stir all the ingredients together well.
In a bowl, pour the hot milk and mix with the yeast until it is fully dissolved.
Continue with the yoghurt and create a thick mixture which you will then add to the bowl with the flour.
Mix it all together in medium speed.
Once all the ingredients mix well together, add the butter and keep mixing, on the same setting you were before.
Keep mixing for about 6-8 minutes in medium speed until you are left with a tight but malleable dough.
After removing from your mixture divide the dough into 4 equal parts, shaping them like balls.
Place them in a bowl, cover them and let them sit for about half an hour.
Once the dough rises enough, drizzle some flour on your cooking surface and turn the balls into a rectangular shape.
In a bowl, start mixing, half the cheese, butter, milk and stir until they turn into one.
Leave it on the side.
Take a full spoon of the cheese-butter mixture and spread it in the middle of your rectangular shaped dough.
Start carefully folding the longer sides towards the middle.
Put the two edges together and twist.
Create a little gap in the middle like a poodle and carefully break the egg on top. Make sure it stays in the gap and doesn't drip on the sides, outside the dough.
Add the pepperoni and sprinkle some cheese on top.
Spread a just a bit of egg on the sides of the peinirli.
Follow the same steps for all of the pieces of dough you want to turn into peinirlis.
Bake on top of cooking paper.
If you want to bake them all together, you'll probably have to utilize both of your oven racks and put them on the air setting at 180C degrees for 20-30 minutes but mid trough interchange the pans.
If you only put one pan at a time, choose the middle rack, resistance setting and let it bake at 200C degrees for about 25 minutes.
- You could prep double the quantity and save the rest in the freezer for another time.
- You could garnish with ingredients of your choice such as vegetables, chicken, meat etc. or turn it into desert by using chocolate, bananas etc.
- Skip the herbs from the dough for a more classic taste.
- Experiment with the shape, go for the classics or make your own.
- Sheep butter will add an extraordinary taste and smell to your peinirli.
- Really not the ideal meal for when following a diet as it contains a lot of fats...
