Mini cheese pies
- 350g pastry flour
- 200g yogurt 10% fat
- 50ml olive oil
- 1 egg
- a pinch of salt
- 100g gouda cheese, grounded
- 100g feta cheese, grounded
- 80g yogurt
- 1 egg
- 1 egg
- linseed and brown sesame
For the dough
Mix all the ingredients until are completely combined to a soft dough.
Cover with plastic wrap and set aside to rest for at least 20 minutes in room temperature.
During summer or high temperature refrigerate it for 20 minutes.
For the filling
In a bowl combine all the ingredients.
Cut the dough in two pieces.
Line a baking sheet with parchment paper and preheat the oven at 180C degrees.
Spread with flour a non-stick surface and roll out the one dough piece.
Cut in round parts with 10cm diameter.
We will make about 15 equal mini cheese pies.
Place 1 tablespoon of the filling in the center of each piece and press down on the edges with a fork to seal and form a little pie.
Place them in the baking pan one by one.
In a bowl whisk the egg and brush the tops.
Sprinkle with sesame seeds and linseed.
Bake at 180C degrees Fan for 25-26 minutes until they are golden!
This recipe can be executed with common flour for those who do not have any gluten issues or do not suffer from celiac disease.
If we want more fibers we can use for the dough wholewheat flour and white flour in 50-50
While those suffer from celiac disease can use buckwheat flour in 50-80 proportion for more
fibers. (reducing white flour amount and replacing it with buckwheat flour).
Nutrition information – per 70g portion (calculated with gluten-free flour)
Energy: 181 kcal
Carbohydrates: 18 g
Proteins: 6,9 g
Fat: 7,7 g