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)
250 g soft butter (room temperature)
Filling ingredients
150 g feta cheese
100 g cream cheese (ricotta)
1 egg
Pepper (freshly ground)
Ingredients for smearing onto the cheese pies
1 egg
Some cold water
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
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.
