Ingredients for the dough
- 500 g self-rising flour
- 200 g yogurt 5-10% fat
- 1 medium egg
- 170 g Lurpak cow milk butter
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of herbs (oregano, thyme, etc.)
- 1 egg for brushing
Ingredients for the filling
- 250 g feta cheese
- 1 medium egg
- pepper
Method for the dough
In the mixer’s bowl, place all the ingredients needed for the dough and, using the hook attachment, beat at medium to high speed, for about 5 minutes. Beat until the mixture comes together and forms into a firm dough. Then, remove the dough from the mixer’s bowl, shrink wrap it with plastic wrap, set aside and let it rest at room temperature for about 30 minutes.
Method for the filling
In a bowl add all the ingredients for the filling and mix well. Make sure you break the feta cheese apart with a fork.
When the dough is ready, dust with flour on your working surface, and roll out the dough with a rolling pin, about 0,5 cm thick.
Right after, using a cookie cutter, a glass, or even a cup, cut the dough into round pieces 10 cm in diameter. Next, place ½ teaspoon of the filling in the center and brush all the way around with water and fold the dough over, creating crescents. Press down on the edges with a fork to seal the mini cheese pies.
Finally, line a baking pan with parchment paper and place into it the mini cheese pies. Add into a bowl the egg along with 1 tablespoon of water and whisk it until combined. Next, brush the tops with the egg wash.
Bake in a preheated oven, on the middle oven rack, at 180 C fan for about 18-20 minutes.
