Flaounces (easter cheese cakes)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Strong plain flour |
| 1 | Sachet easy blend yeast | |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Sugar |
| 2 | tablespoons | Olive oil |
| 8 | ounces | Cheddar cheese |
| 4 | ounces | Halloumi or mozzarella |
| 1 | tablespoon | Plain flour |
| 1 | teaspoon | Baking powder |
| 1 | tablespoon | Crushed dried mint |
| 4 | Eggs; lightly beaten | |
| 1 | Egg; beaten | |
| Sesame seeds | ||
Directions
FILLING
TO FINISH
1.Make the dough. Sift the flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough. Knead for at least 5 mins. Put into a polythene bag and leave to rise in a warm place for an hour.
2.Make filling. Coarsely grate the cheeses, add flour and baking powder then gradually stir in the mint and beaten eggs until you have a stiffish paste.
3.Preheat the oven to 230 C Gas 8. Divide the dough into egg size peices and roll into 4" discs. Put a generous tbsp of filling in the centre of each disc and spread slightly. Pull the dough up at 4 points to make a square. Press the corners together to seal and leave to rise.
4.Just before baking, brush with the beaten egg and sprinkle some sesame seeds over. Bake for 12-15 mins until the cheese filling has puffed up and the pastry is golden. Serve warm or cold.
Posted to recipelu-digest by LSHW <shusky@...> on Mar 24, 1998