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CHEESE PIES IN YOGURT PASTRY

CHEESE PIES IN YOGURT PASTRY
These crescent-shaped pies are ideal for family members who are rushed in the morning. They can
grab a couple of pies and eat on the go!
Serves 10
2 large eggs, divided
⁄ cup extra-virgin olive oil
⁄ cup plain yogurt
1 teaspoon salt
3 ⁄ cups self-rising flour, sifted
1 cup crumbled feta cheese
1 cup ricotta cheese
⁄ cup grated Graviera (or Gruyère) cheese
⁄ teaspoon grated fresh nutmeg
⁄ teaspoon pepper
1 tablespoon finely chopped fresh mint
1 large egg yolk
1 tablespoon cream
⁄ cup sesame seeds

  1. In a large bowl, whisk together 1 egg, the oil, and yogurt. Combine the salt and flour in another bowl.
    Using a wooden spoon, stir the dry ingredients into the wet ingredients to form dough. Transfer the
    dough onto a work surface and knead it until all the flour is incorporated. The dough should be
    smooth, pliable, and only slightly sticky. Wrap dough in plastic wrap and set it aside.
  2. Preheat the oven to 350°F. In a large bowl, combine the remaining egg, the cheeses, nutmeg, pepper,
    and mint. Mash and mix together with a wooden spoon.
  3. Place the dough on a lightly floured work surface and roll it out into a long thin log. Cut the dough
    into egg-size pieces (you should get twenty). Roll a dough piece into a ball and then flatten it with
    the palm of your hand into a 3-inch-thin disc. Add 1 tablespoon cheese filling in the middle of the
    dough. Fold half of the dough over the filling to create a crescent shape. Pinch the ends to seal the
    cheese into the dough. Place the pie on a parchment-lined baking sheet, and repeat the process with
    the remaining dough and cheese filling.
  4. In a small bowl, whisk together the egg yolk and cream. Brush the top of each pie with the egg-cream
    mixture. Sprinkle the tops with sesame seeds.
  5. Bake the pies on the middle rack for 30 minutes or until they are golden. Serve them warm or at
    room temperature. You can store pies in a container in the refrigerator for up to 5 days.

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