Mini Cheese Pies with Homemade Rustic Dough
  • Cooking Time: 30 min (per baking sheet)
  • Servings: 36 mini pies
  • Preparation Time: 1 hr (plus 30 min passive time)
  • For the dough
  • 125g butter, room temp.
  • 125g soft margarine
  • 2 large eggs
  • 2tsps salt
  • 2tsps sugar
  • 250g strained yogurt
  • 550g plain flour
  • 15g baking powder
  • For the filling
  • 350g feta, crumbled
  • 100g cream cheese
  • 1 large egg
  • 1/2tsp ground nutmeg
  • 1 egg with 1tbsp milk, for brushing
  • sesame seeds (optional)
  1. In a large bowl or the bowl of your electric mixer, place the first five ingredients.
  2. Add the yogurt and mix well for about 2min until you have a smooth mixture. Add half of the flour, the baking powder and keep mixing at low speed.
  3. Add the rest of the flour. Knead at low speed just until the sides of your bowl are clean.
  4. Do not overwork it. The dough should be soft and fluffy.
  5. Shape it into a ball, cover with plastic wrap and let it rest for 30min.
  6. In the meantime, prepare the filling by mixing the crumbled feta with the cream cheese, the egg and the nutmeg.
  7. Take the dough out onto a floured surface.
  8. Sprinkle with flour and roll it out until it’s 4mm/ 0,15 inches thick.
  9. Take a round cookie cutter (8cm/3 inches) and cut 20 disks.
  10. Remove the excess dough and set it aside for the moment.
  11. Put one tsp of filling in the center. Brush the edges with egg white.
  12. Fold in half and press with your fingers, creating a hemicycle.
  13. To seal & decorate the mini pies, press the edges with a fork. Repeat the process for the other disks.
  14. Take the rest of the dough and press it gently with your hands just until it comes together.
  15. Sprinkle with flour and roll out a square or rectangle of the same thickness.
  16. Take a pizza cutter and cut 16 pieces. Repeat the same process, as before.
  17. Mix one egg with one tbsp of milk and brush the mini pies.
  18. If you like, you can sprinkle with sesame seeds.
  19. Take a fork and prick them on top.
  20. This way the steam can escape easily while baking and your mini pies will stay sealed.
  21. Bake at 190°C/375°F, for about 28 to 30min, until they have a nice golden brown colour. Enjoy!
  22. Tips
  23. If you end up with leftover filling, put it in a clean, airtight container and cover its surface with olive oil. Keep it in the fridge for up to 3 days.
  24. You can keep the dough (unbaked) in the fridge for 24h or freeze it for up to 10 days.
  25. Nutmeg is a spice that i like to combine with white cheeses. Replace it with pepper or any other spices of your preference or you can skip it altogether if you don’t like spices.
This recipe is one of the many that pass from generation to generation, to make life easier for the woman who has to feed a whole family. A classic and delicious combination of creamy cheese filling and crunchy rustic dough, that will please your little ones as much as your…big ones! After the mini pies have cooled completely, put them in a container and keep them in the fridge up to 10 days.