Tiropitakia (Little cheese pies)

Directions

Prep:45min  ›  Cook:10min  ›  Extra time:30min resting  ›  Ready in:1hr25min 

1. For the pastry, beat the butter with an electric mixer until light and creamy, about 2 to 3 minutes. Add the yoghurt and salt, then beat a further minute.
2. Add two-thirds of the flour. Mix by hand until well combined.
3. Slowly add the remaining flour, a few tablespoons at a time, until the dough is soft but no longer sticks to your hand. Allow to rest for 30 minutes.
4. Meanwhile, make the filling: combine all filling ingredients and stir to combine well. Line two baking trays with baking parchment and preheat the oven to 200 C / 180 C fan / Gas 6
5. You can make the tiropitakia one of two ways: For 'rustic-looking' tiropitakia: Take a small bit of pastry and use your hands to roll into a small ball, about the size of a walnut. Flatten the ball with your palm, and use your fingers to press the dough into a small circle about 7cm in diameter.
6. Fill each with a heaping teaspoon of filling and fold over to make a half-circle (because you use less flour this way, you don't need egg to seal the edges). Place on a parchment-lined baking tray and press your finger around the edges to seal.
7. For 'professional-looking' tiropitakia, roll out the pastry with a rolling pin on a lightly floured surface till approximately 3mm thick. Cut into 7cm rounds using a cutter or a glass. Fill each with a heaping teaspoon of filling, lightly brush the edges with beaten egg and fold over to make a half-circle. Place on a lined baking tray and press a fork around the edges to seal.
8. No matter which way you made your tiropitakia, brush the tops with beaten egg. Bake at 200 C / 180 C fan / Gas 6 for 10 to 15 minutes or until golden. Serve warm or at room temperature.