Calzone di cipolla alla Barese and flaounes recipe


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Calzone di cipolla alla Barese

 

Flaounes
Easter cheese pies

 
  • 500 GRAM FLOUR
  • 2 TSP YEAST
  • 1 CUP WHITE WINE
  • 2 TBSP OLIVE OIL
  • 1 1/2 TSP SALT
  • 500 GRAM ONIONS, sliced
  • 200 GRAM OLIVES, chopped
  • 50 GRAM RAISINS
 
  • 350 GRAM FLOUR
  • 1 TSP YEAST
  • 1 CUP WARM MILK
  • 1 TSP SALT
  • 4 TBSP OIL
  • 150 GRAM CHEESE, grated
  • 100 GRAM FETA, crumbled
  • 1/2 TSP BAKING POWDER
  • 2 EGGS
  • HANDFUL MINT, chopped

Put the flour together with the wine, the olive oil, 1/2 cup of water, the salt and the yeast and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll them out to circles. Line a round pie mold with one circle. In the meantime, fry the onions on low heat for half an hour; add the raisins and the olives. Spoon this mixture into the pie and close it off with the second circle. Bake the pie 40 minutes at 180 degrees Celsius.

"Calzone di cipolla alla Barese" means "onion tart from Bari. Bari is the capital of Apulia. This tart was traditionally served on Good Friday. Another traditional dish for Good Friday are hot cross buns from the UK.

Knead the flour (keep a tablespoon behind), yeast, milk, salt and oil for 10 minutes. Allow this to rise one hour. Mix the cheese, feta, baking powder, eggs, mint and remaining flour. Divide the dough is small balls and flatten these. Distribute the cheese mixture over the dough pieces; pull three points of each dough circle up and fold them over the cheese mixture. Bake the pies 15 minutes at 180 degrees Celsius