HOMEMADE MINI KOUROU CHEESE PIES WITH SUN DRIED TOMATO PESTO

Ingredients

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• In a bowl, combine the flour, sugar, baking powder and salt.
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• Add the vinegar, yogurt, olive oil and sunflower oil.
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• Mix with a spoon until all of the ingredients are completely combined and the mixture comes together nicely.
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• As soon as the dough starts to form, continue kneading by hand.

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• In a bowl, add the feta cheese and break it apart with a fork.
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• Add the thyme, oregano and mint.
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• Mix with a fork and add the pepper, pesto and yogurt that will keep the mixture together.

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• Preheat oven to 180 C Fan.
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• Lightly knead the dough on a clean working surface. Do not knead for too long so that it doesn’t release any oil.
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• Cut the dough into 16 equal sized pieces.
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• Lay a sheet of parchment paper on your working surface and place a piece of dough on it.
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• Spread it out with your hands and then roll it out with a rolling pin until it is 10-13 cm in diameter.
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• 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.
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• 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.
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• Repeat the same process until all of the pieces of dough are filled.
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• Brush the tops with an egg yolk and sprinkle with sesame seeds.
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• Bake for 15-20 minutes, until golden.
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• When ready, remove from oven and serve.

Instructions

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• 425 gr. all-purpose flour
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• 175 gr. greek strained yogurt
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• 150 gr. sunflower oil
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• 50 gr. olive oil
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• pinch of salt
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• ½ teaspoon sugar
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• 1 teaspoon baking powder
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• ½ tablespoon vinegar
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• sesame seeds, for sprinkling
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• 1 egg yolk, for brushing

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• 230 gr. feta cheese
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• 1 tablespoon fresh thyme, finely chopped
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• 1 tablespoon fresh oregano, finely chopped
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• 1 tablespoon fresh mint, finely chopped
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• pepper
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• 1 tablespoon greek strained yogurt
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• 1 tablespoon sundried tomato pesto