Tapada - Turkish Savory Pie

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour and salt.

   Bowl
2. 2
   Add the oil and the water and Knead, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.

For the Pastry Filling

1. 3
   Char the eggplants whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft (eggplants: 20–30 minutes, about 10 minutes per side).

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2. 4
   Transfer to a bowl, cover tightly and leave 10–15 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
3. 5
   Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes).

   Colander

   💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
4. 6
   Chop the eggplant flesh with a knife.

   KnifeCutting board

   💡Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.
5. 7
   Set the chopped eggplant in a colander for half an hour to drain the liquid.

   Colander

   💡A wet filling soaks the dough from the inside and the pastries burst open. Drain the eggplant thoroughly before adding the cheese.
6. 8
   In a bowl, mix the eggplant with the cheese and season with salt and black pepper.

   Bowl

To assemble

1. 9
   Preheat the oven to 180°C (355°F). Divide the dough in two and press one half into a pan greased with the oil. Prick the dough with a fork.

   ⚙ Preheating the OvenOvenBaking pan

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 10
   Spread the filling evenly over the dough.
3. 11
   Cover with the rest of the dough, press the edges together and brush with beaten egg yolk, sprinkle with the sesame seeds, and poke a few small holes for steam.

   💡Press the edges of the top crust firmly onto the edges of the bottom crust, and the holes in the top let steam escape: that way the top doesn't puff up and the filling doesn't bubble out.
4. 12
   Bake 35 minutes, until the pie is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.