Galley Recipe – Greek Peinirli
With the New Year upon us here is a simple galley recipe that will be ideal as party food or alternatively great for a quiet evening in escaping the New Year revelers. Peinirli fillings are traditionally yellow cheese (kasseri) and meat. However, anything goes with ham, spinach, mushroom, sweet pepper, olives and egg being popular favourites. For the galley chef they are a good way to use up leftovers and the boat shape makes them popular with sailors. We have included an easy pizza dough recipe but you could use sourdough or ready-made dough can be bought for ease, no judgement here.
Easy Pizza Dough
400g plain flour, plus extra to dust
1 x 7g sachet fast action dried yeast
1 tsp fine sea salt
1 tsp caster sugar2 tbsp olive oil, plus extra to drizzle
1 tbsp cornmeal, polenta or semolina, to roll out
- Place all the dry ingredients into a large bowl. Make a well in the middle and add the oil and water. Bring together into a dough then tip out onto a floured surface to knead. Knead for 1 minute until smooth. Leave to rest while you assemble the ingredients.
- As said before any fillings can be used. Try different combinations for variety. You can precook mushrooms, peppers, onions etc if you wish. Because the dough will be made into a boat shape, eggs can be used by just cracking them into the formed dough.
- Split the dough into evenly-sized portions and then with a rolling pin roll into ovals. Place your fillings along the middle of the dough leaving space at the sides and ends, then roll the two long sides of the dough inwards towards the fillings. Roll the two ends over so the fillings are now contained within a boat-shaped dough base.
- Bake on a baking tray in a preheated oven at 180°C for around 20 minutes.
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