FLAOUNES (Small egg and cheese pies)
Prep Time: 40 minutes Cook Time: 30 minutes
Occasion:Easter
Ingredients:
3 cups plain flour
2 tablespoons vegetable fat
1 egg
1/3 cup cold water
salt
FOR THE FILLING:
3 cups shredded cheese (cheddar, halloumi and edam)
7 eggs
2 teaspoons fresh mint or 1 teaspoon dried
1 ½ teaspoon baking powder
2 tablespoons sultanas, optional
How to Prepare:
Sift flour and salt into a mixing bowl add fat and rub in with fingertips until distributed evenly.
Add egg mixed with water and mix to a firm dough. Knead lightly, cover and leave to rest for 30 minutes.
With a wooden spoon mix the ingredients of the cheese filling, gradually blend in the eggs and mint, and mix to a fairly stiff paste.
Roll out dough thinly (about the thickness of a normal pie crust) and cut into 10 cm circles (3-4 inches).
Take a round of pastry and moisten edge with a little water. Place a good tablespoonful of filling in centre, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. About 2 cm of dough should overlap filling all round. Press points of triangles or squares to seal edges. Use fingers or tunes of fork.
Brush dough overlaps with beaten egg and sprinkle with sesame seeds.
Place the flaounitses made on greased baking sheets and then bake in a hot oven for 20 minutes until cheese filling is puffed and flaounitses are golden.
Serve warm or cold.