This is another recipe from the Hairy Biker's European baking book. They cooked Curly Pies in the Romania episode and their suggested filling included cheese, ham, chorizo and mushrooms. I went with cheese, chorizo and falafel for mine since our stocks of suitable pie-filling foods were getting a bit low.
The pastry is more like a dough and was made by mixing together 200ml of fizzy water, a pinch of salt, a small glug (approx. 1 tbs) of vegetable oil and 270g of plain flour. This was mixed to make a soft dough which was put in the fridge to rest for half an hour.
The quantities above should make 4 pies but I halved the amounts. I split the dough into 2 and flattened them into disks then spread the filling into the centre, folding the dough over to meet and overlap in the middle.
The original recipe suggested a glaze of 2 eggs and 100ml of yoghurt. We didn't have any yoghurt so I used 1 egg and 50g of a mix of milk and cream cheese (remember I was making half the amount). After brushing a generous amount over the pies, there was a lot of the glaze mixture left over - enough to make an omelette by adding the leftover filling which wouldn't fit in the pies.
I baked the pies for 35-40 minutes at gas mark 4 on our pizza stone.
The pies were good but the pastry was a little on the chewy side. The CO2 from the fizzy water had helped the dough rise a bit during cooking so the mix might work well for an emergency pizza base.