Description
Delicious small cheese pies filled with a mix of cheeses, perfect for breakfast or as part of a mezze spread.
Ingredients
Scale
- 500g (4 cups) plain flour, plus extra for dusting
- 7g (1 sachet) instant yeast
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 3 tablespoons good olive oil
- 2 tablespoons plain yogurt
- 250–280ml (1–1¼ cups) warm water
- 200g (7oz) akkawi cheese, grated or crumbled
- 150g (5oz) whole milk mozzarella, grated
- 80g (3oz) feta cheese, crumbled
- 1 tablespoon nigella seeds
- Small handful fresh mint, finely chopped (optional)
- 1 egg
- White pepper to taste
- 1 egg, lightly beaten (for brushing)
- Extra nigella seeds for scattering
Instructions
- Make the dough: Combine flour, instant yeast, sugar, and salt in a large bowl. Add olive oil and yogurt, then gradually add warm water until a soft dough forms. Knead for 8–10 minutes, then let rise for 1–1.5 hours.
- Make the cheese filling: Prepare akkawi if needed, then combine it with mozzarella, feta, nigella seeds, mint, egg, and white pepper. Mix until combined.
- Divide and roll the dough: Preheat the oven to 220°C (425°F). Divide the dough into 16 pieces and roll each into a circle.
- Fill and shape: Place filling in the centre, fold and pinch to seal securely.
- Proof again: Place on lined trays and let rest for 15–20 minutes.
- Brush with egg wash and sprinkle with nigella seeds. Bake for 12–15 minutes until golden.
- Serve warm and enjoy!
Notes
Ensure the seams are well sealed to prevent cheese from leaking during baking. Best served fresh, but can be reheated.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg