Inspired by my grandmother's beloved recipe, these beetroot mini cheese pies combine Greek tradition and simplicity with the addition of an ingredient that makes them stand out from the ordinary. The dough, made with olive oil and a generous portion of yoghurt, holds a delicious cheese filling at its heart. To add my own personal touch, I incorporated beetroots into the mix, giving the pies a beautiful, vibrant hue and a subtle, earthy flavor. The result is perfect for a family table, as a snack, or for an evening with friends.
Easy
30 min
35 pcs
Ingredients
- 300 g boiled beetroots
- 100 g olive oil
- 200 g yoghurt
- 1 egg
- 1/2 tsp salt
- 800 g self-raising flour
For the filling:
- 300 g cheese of your choice
- 1 egg
- 1 tbsp yoghurt
- 1 tsp pepper
- Milk for brushing
- Black sesame seeds for sprinkle
How to
- Chop the boiled beetroots, add them to a blender with half of the olive oil and puree them.
- In a bowl, mix the beetroot puree, the yoghurt, the remaining olive oil, the egg and salt and gradually add the flour.
- Knead until the ingredients are incorporated.
- Allow the dough to rest for 20 - 30 min.
- Make the filling by mixing the cheese, egg, yogurt and freshly ground pepper in a bowl.
- Roll out the dough into a thin sheet and using the special tool, add the filling and cut the mini cheese pie.
- If you do not have the special tool, you can make the mini cheese pies by cutting the dough with a round cookie cutter or a glass. Add the filling, fold and close, "sealing" the filling with a fork.
- Transfer to a baking tray lined with parchment paper.
- Brush with milk, sprinkle with black sesame seeds and bake in preheated oven (set to fan) at 300 oF - 150 oC for about 30 min.
- Enjoy the beetroot mini cheese pies warm or cold!
Note from Greek jar:
Usually we don't add salt to the filling, because the salty taste of the cheese (especially feta cheese) is enough. But if you use only sweet cheeses and prefer your cheese pies salty, then add the amount of salt you like.
Roll out the dough into a thin sheet (as thin as possible), because these cheese pies are quite puffy.
I always add my favorite mint to the cheese pie filling. Here I preferred to leave my filling more "quiet". You can add the herb of your preference.
Bake at a low temperature in order to preserve the color of the beetroot.