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Ingredients
Method
Easter cheese pies (flaounes)
Combine yeast, the water, milk, salt and sugar in small bowl. Cover; stand in warm place about 10 minutes or until frothy.
Sift 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.
Meanwhile, preheat oven to 220°C/425°F. Oil four oven trays; line with baking paper.
Make cheese filling. Combine ingredients in medium bowl; season.
Knead 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.
Place pies on trays 3cm apart; brush with more egg, sprinkle with seeds.
Bake pies about 15 minutes or until browned and puffed. Serve warm or cold.