Mini cheese pies with yogurt and sesame seeds


Mini cheese pies with yogurt and sesame seeds

Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer
Servings 8 people


Dough Ingredients

  • 500 g self-rising flour
  • 1 cup yogurt 10% fat (room temperature)
  • 30 g cheese (kefalograviera* or grated parmesan) (* a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk)

Filling ingredients

  • 150 g feta cheese
  • 100 g cream cheese (ricotta)
  • 1 egg
  • Freshly chopped pepper

Ingredients for smearing onto the cheese pies

  • 1 egg
  • A little cold water


  • Mix all the ingredients in a large bowl until smooth (not too much kneading).
  • Cut a piece from the dough and roll it out by pressing it with your thumb on the counter.
  • Mix all the ingredients for the filling in a bowl until homogenous.
  • Using a spoon, place the filling in the centre of the rolled-out dough and fold it in half in the shape of a crescent moon. Press the tips around the perimeter with a fork so that the edges join and keep the design of the fork teeth.
  • Repeat with the rest of the dough pieces.
  • In a bowl, beat the egg with some cold water, brush the top of the mini cheese pies with a brush, and sprinkle them with some white and black sesame seeds.
  • Place the mini cheese pies on a baking dish lined with parchment paper, and bake in a preheated oven at 180 ° C, at fan mode, for 25 - 30 minutes until golden brown.


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