• Easter cheese cakes


Filling Edit

Glaze Edit


Dough Edit

  1. Sift the flour into a large bowl.
  2. Stir in the yeast, salt and sugar.
  3. Add the oil and enough water to make a firm dough.
  4. Knead for at least 5 minutes.
  5. Put into a polythene bag and leave to rise in a warm place for an hour.

Filling Edit

  1. Coarsely grate the cheeses, add flour and baking powder then gradually stir in the mint and beaten eggs until you have a stiffish paste.
  2. Preheat the oven to 230°C / gas mark 8.
  3. Divide the dough into egg size pieces and roll into 4 " discs.
  4. Put a generous tbsp of filling in the centre of each disc and spread slightly.
  5. Pull the dough up at 4 points to make a square.
  6. Press the corners together to seal and leave to rise.

Glaze Edit

  1. Just before baking, brush with the beaten egg and sprinkle some sesame seeds over.
  2. Bake for 12 – 15 minutes until the cheese filling has puffed up and the pastry is golden.
  3. Serve warm or cold.

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