Tiropitakia – Rustic Mini Feta Cheese Pies

BY NONI CHRISTOPOULOS

(Makes approx. 40)

This Greek Meze is great for entertaining and the pastry is so easy to make. Serve as nibbles with drinks at parties, or pack as a snack in a packed lunch or picnic.  They freeze well too, just defrost and pop them in a warm oven, and you’ll think they’re freshly baked.

Ingredients:

Pastry

  • 500g self-raising flour
  • 250g natural Greek yoghurt
  • 250g extra virgin oil
  • 1 Egg
  • Pinch of Salt

Filling

  • 600g feta cheese
  • 6 egg yolks
  • Freshly ground black pepper (to season)
  • 1 egg beaten to glaze

Method:

  • Sift the flour into a large mixing bowl, add the yoghurt, olive oil, egg and pinch of salt.
  • Mix well with hand until all the ingredients bind together to resemble a ball of pastry, set aside in the fridge until ready to use.
  • In a separate mixing bowl crumble the feta cheese and mix together with the egg yolks and add a sprinkle of black pepper.
  • Line 3 large baking trays with baking parchment and turn the oven on to Gas Mark 6 / 200 C / 180 C fan
  • Take a small piece of pastry and use your hands to roll it into a small ball, about the size of a golf ball. Flatten the ball with your palm and use your fingers to press the dough into a small circle about 10cm in diameter. (can use a rolling pin)
  • Fill each piece of pastry with a heaped teaspoon of filling and fold over to make a half-circle or half- moon shape, press the edges to seal (no need for any egg or water to seal edges). Place on the baking tray.
  • Brush the tops with the beaten egg. Bake at Gas 6 /200 C / 180 C fan for 10 to 15 minutes or until golden. Serve warm or at room temperature.
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