Easter Cheese Pies


Serving Size ::
Cuisine type ::
Cooking time ::	10-20 mins
Course ::	Appetizer

INGREDIENTS

YEAST DOUGH :
6 cups plain flour
1 sachet active dry yeast
1 cup warm water
1 cup warm milk
1 tsp salt
2 tsp sugar
1/4 cup corn oil
1 tbsp melted butter
CHEESE FILLING :
250 g (8 oz) cheddam cheese
125 g (4 oz) haloumy cheese (page 81)
4 tsp fine semolina (farina)
1 tsp baking powder
4 tsp crushed dried mint or 2 tbsp finely chopped fresh mint
4 eggs, lightly beaten
TO FINISH :
1 egg, beaten
sesame seeds

METHOD

1. Sift flour into a mixing bowl and warm in a low oven.

2. Dissolve yeast in 1/4 cup warm water, add remaining water, milk, salt, and sugar and stir well.

3. Remove about 2 cups flour from bowl and keep aside. Pour yeast mixture into centre of flour and stir in a little flour to thicken liquid. Cover and leave for about 10 minutes until frothy.

4. Gradually stir in flour, then slowly add oil combined with melted butter. Beat by hand or with dough hook on electric mixer for 10 minutes, adding half the reserved flour gradually.

5. Sprinkle board with more flour and turn dough out. Knead for 5 - 10 minutes, using as much flour as dough will take. When smooth and satiny, shape into a ball.

6. Oil bowl lightly, put in dough and turn to coat with oil. Stretch a piece of plastic film over bowl and leave in a warm place until doubled in bulk - about 1 1/2 hours.

7. While dough is rising, make cheese filling. Coarsely drate cheeses into a bowl and add semolina sifted with baking powder. Work with wodden spoon to soften cheese and blend ingredients to a thick paste.

8. Gradually blend in eggs and mint, and mix to a fairly stiffed paste. it may be necessary to hold back a little egg as cheeses vary in moistness and mixture must hold its shape.

9. Punch down dough and turn out on to a lightly floured board. Divide into two and shape into balls. Roll out each ball of dough until 5 mm (1/4 inch) thick cut into 10 cm (4 inch) rounds. Place rounds on a cloth and keep covered until all dough is shaped.

10.Place a generous tbsp of filling in centre of a round of dough, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. About 2 cm (3/4 inch ) of dough should overlap filling al round. Press points of triangles or square to seal edges. Use fingers or tines of fork.

11.Brush dough overlap with beaten egg and sprinkle with sesame seeds. Place flaounes on greased baking sheets and bake in a hot oven for 12-15 minutes until cheese fillings is puffed and flaounes are golden. Serve warm or cold.

Tip : Makes about 30

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