Easter cheese pies (flaounes)
These cheesy little Greek style pastries are perfect nibbles or finger foods. They are best eaten fresh.
- 1 hr cooking
- Makes 32 Item
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Ingredients
Easter cheese pies (flaounes)
- 2 teaspoon (7g) dry yeast
- 1 cup (250ml) warm water
- 1 cup (250ml) warm milk
- 1 teaspoon salt
- 2 teaspoon caster sugar
- 5 cup (750g) plain flour
- 2 tablespoon olive oil
- 40 gram butter, melted
- 1 egg, beaten lightly
- 1/4 cup (35g) sesame seed
Cheese filling
- 2 cup (250g) coarsely grated kasseri cheese
- 1 1/3 cup (180g) coarsely grated haloumi cheese
- 1 tablespoon semolina
- 2 tablespoon finely chopped fresh mint
- 4 eggs
Method
Easter cheese pies (flaounes)
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1Combine yeast, the water, milk, salt and sugar in small bowl. Cover; stand in warm place about 10 minutes or until frothy.
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2Sift flour into large bowl, stir in yeast mixture, then oil and butter; mix to soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in large oiled bowl, turn to coat. Cover; stand in warm place about 1 hour or until doubled in size.
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3Meanwhile, preheat oven to 220°C/425°F. Oil four oven trays; line with baking paper.
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4Make cheese filling. Combine ingredients in medium bowl; season.
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5Knead dough on floured surface 2 minutes. Working with half the dough at a time, roll dough to 5mm thick; cut out 10.5cm rounds. Drop level tablespoons of filling into centre of each round; brush edge with egg. Shape into a triangle by folding over three sides; pinch edges together, leaving a little filling exposed.
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6Place pies on trays 3cm apart; brush with more egg, sprinkle with seeds.
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7Bake pies about 15 minutes or until browned and puffed. Serve warm or cold.
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