HOMEMADE MINI KOUROU CHEESE PIES WITH SUN DRIED TOMATO PESTO

These cheese pies are my favorite appetizer for every festive table! Crispy on the outside and juicy in the inside, are wonderful for a buffet!

Ingredients

For dough
  • In a bowl, combine the flour, sugar, baking powder and salt.
  • Add the vinegar, yogurt, olive oil and sunflower oil.
  • Mix with a spoon until all of the ingredients are completely combined and the mixture comes together nicely.
  • As soon as the dough starts to form, continue kneading by hand.
For the filling
  • In a bowl, add the feta cheese and break it apart with a fork.
  • Add the thyme, oregano and mint.
  • Mix with a fork and add the pepper, pesto and yogurt that will keep the mixture together.
To assemble
  • Preheat oven to 180 C Fan.
  • Lightly knead the dough on a clean working surface. Do not knead for too long so that it doesn’t release any oil.
  • Cut the dough into 16 equal sized pieces.
  • Lay a sheet of parchment paper on your working surface and place a piece of dough on it.
  • Spread it out with your hands and then roll it out with a rolling pin until it is 10-13 cm in diameter.
  • Place 1 tablespoon of the filling in the center and brush the edges all the way around with water, so that it can stick together when closed.
  • Fold the dough over, using the parchment paper to help you and press down on the edges with a fork to seal and form a little pie.
  • Repeat the same process until all of the pieces of dough are filled.
  • Brush the tops with an egg yolk and sprinkle with sesame seeds.
  • Bake for 15-20 minutes, until golden.
  • When ready, remove from oven and serve.

Instructions

For kourou dough
  • 425 gr. all-purpose flour
  • 175 gr. greek strained yogurt
  • 150 gr. sunflower oil
  • 50 gr. olive oil
  • pinch of salt
  • ½ teaspoon sugar
  • 1 teaspoon baking powder
  • ½ tablespoon vinegar
  • sesame seeds, for sprinkling
  • 1 egg yolk, for brushing
For filling
  • 230 gr. feta cheese
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • pepper
  • 1 tablespoon greek strained yogurt
  • 1 tablespoon sundried tomato pesto

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