Perfect crispy mini cheese pies

With Flour/Fyllo,

Perfect crispy mini cheese pies

Serves35 pieces
Cooks In40' preparation | 30' baking
DifficultyTotally Doable

Ingredients

  • 1 tub (8 oz) margarine, at room temperature
  • ½ cup canola oil
  • 1 tub (7 oz) Greek strained yogurt
  • 1 tsp. salt
  • 1 tbsp. kefalotiri (hard salty yellow cheese - substitute with Pecorino) or parmesan
  • 1 sachet baking powder
  • Soft flour, as much as necessary, about 4 2/3 cups
  • Sesame seeds for sprinkling
  • FILLING
  • 1 tub feta, crumbled
  • 1 tub kefalotiri cheese, grated (substitute with Pecorino)
  • 1 large egg
  • Freshly ground pepper

Method

  1. Put the margarine, oil, yogurt, and salt in a bowl, and mix well with a fork or whisk until uniform.
  2. Stir in the cheese.
  3. Sift the flour and baking powder into the mixture.
  4. Knead until the dough no longer sticks to your fingers.
  5. If necessary, dust with flour.
  6. Cover the dough and chill for 20 minutes in the refrigerator.
  7. Then divide it into 35 dough balls.

FILLING

  1. Mix all ingredients together in a large bowl.
  2. Take one dough ball between your hands and push down to flatten it out.
  3. Add a little filling in each one and press the edges together with a fork, to seal pastry in a crescent shape.
  4. Sprinkle with sesame seeds.
  5. Grease a baking tray with olive oil.
  6. Preheat oven to 340°F and cook for 30 minutes on the middle rack on the convection setting, until golden.

TIP

  • Use the empty margarine tub as a measuring unit.
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