Name: CRISPY KOUROU CHEESE PIES – ATHENS, GREECE
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 120 ml Olive oil; 120 ml Milk (semi skimmed/whole milk); 2 tsp Dry yeast powder (or one sachet); Water (no set quantity - add until consistency is dough-like); Salt (to taste); Plain flour (no set quantity - add until consistency is dough-like); 200 g Anthotiro cheese (or can substitute for ricotta); 100 g Manouri cheese (or can substitute for feta); Milk; Sesame seeds; Black Nigella seeds

AuthorariaesmeraldaDifficultyIntermediate

Yields15 Servings

Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

For the Dough

120 ml Olive oil

120 ml Milk (semi skimmed/whole milk)

2 tsp Dry yeast powder (or one sachet)

Water (no set quantity - add until consistency is dough-like)

Salt (to taste)

Plain flour (no set quantity - add until consistency is dough-like)

For the Filling

200 g Anthotiro cheese (or can substitute for ricotta)

100 g Manouri cheese (or can substitute for feta)

For Dusting of Cheesepies

Milk

Sesame seeds

Black Nigella seeds

In a bowl, mix all of the ingredients together to form a soft dough.

Cover the dough with cling film, set it aside in a cool place and allow it to rest for about 30-40 minutes.

After the resting time is up, if the oil has risen to the top of the dough, add some more flour to regulate the consistency.

Using a rolling pin, roll out the dough on a floured surface and use a biscuit cutter or cup edge to cut some circles (about 12cm in diameter).

Place a teaspoon of the filling in the centre of each circle. Fold the dough from one side to the other, creating a half-moon. Press down the curved edges well using a fork.

Dust each pie lightly with a little bit of milk and then sprinkle the sesame and nigella seeds over each pie.

Bake the cheese pies in the oven at 180 degrees C for roughly 30 minutes, until golden brown and crispy.

Ingredients