Makes about 30 small pies:
For the dough:
For the filling:
Egg wash:2 egg yolks plus 2-3 tablespoons water
Preheat the oven to 350 °F, 180 °C.
To make the dough, combine all of the dough ingredients in the bowl of a table top mixer fitted with the hook attachment. Knead for 5 minutes or until the dough is smooth. Add a little more flour if the dough is too sticky. Cover with plastic wrap and set aside to rest at room temperature for an hour.
Note:This dough can be kneaded by hand as well. Combine all of the ingredients in a large bowl and knead 5-7 minutes or until a smooth ball of dough is formed adding a little flour if the dough is too sticky.
To make the filling, combine all of the ingredients in a bowl and mix well.
Cut the dough into 8 portions. Roll each portion to 1/8-inch-thick rectangle on a lightly floured surface. This can also be achieved by using a pasta roller attachment. Using a 4- inch square cookie cutter, cut out squares of dough and set aside.
Alternatively, cut the strips so that they measure 4 inches in width. Save the scraps and roll out afterwards.
Using a pastry wheel or a pizza cutter, or a knife, cut out 4-inch squares and set aside.
Place a tablespoon of filling in the center of each square.
Bring all of the corners of the square to the center to meet.
Place on a baking tray lined with a kitchen towel that has been lightly floured so that the pies don’t stick.
Pierce 2-3 holes on the top layer of dough so that steam releases while baking.
Uncooked pies can be stored in the freezer up to a month.
Place the little cheese pies onto a baking tray lined with parchment paper, leaving some space in between them so that they bake evenly.
Brush the tops with egg was and sprinkle with sesame seeds.
Bake for 25-30 minutes or until slightly golden.
Serve them warm or at room temperature with Greek honey on the side. Enjoy!
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