Katimeria from Sokia, Aivali

Place all the ingredients for the dough in a tupperware with a lid.

Seal the tupperware and holding it firmly shake vigorously for a while (e.g. half a minute). You do this in order to beat the ingredients. 

Open the lid and gather the dough from the sides of the tupperware and the lid and form a ball. 

If the dough looks dry to you add a little water or oil. 

If you think it is too runny, add some more flour. But the dough has to be pliable. 

Divide the dough into small balls, place them on greaseproof paper and set them aside. 

Make your filling. 

Roll out the dough balls into small pies of about half a finger thick. You can roll them out using your hand or a small rolling pin that you use for mini pies. 

Each time you roll out a mini pie, add the filling, seal it pressing the edges with a fork and place it back on the greaseproof paper. (I usually place one level tsp of filling so that the katimeria are not heavy. If you roll them out larger or if you like them to be fuller, use some more.)

When you are done, place some oil in the frying pan and let it heat well. It's better to use a non-stick frying pan. 

Fry until golden brown, turning them over, of course. 

Take note, you might have to change or add oil during frying.