Happy belated New Year everyone! May all your wishes come true!
I haven’t blog for a while. Anna starts to color the walls and the house looks like an art gallery,but I don’t discourage her…! Thankfully,the walls are washable! The good thing is that she loves helping me with some housework,like putting the clothes on the dryer,she pretends that she’s vacuuming.. I’m so lucky! Anyway…!
Last week my mom sent me a gluten free recipe for mini cheese pies,but I added more cheese that it actually says on the recipe.
For the pie crust you’ll need:
- 1 beaten egg
- 1/2 cup olive oil
- 1/2 cup lukewarm milk
- 1 1/2 tsp gf yeast
- 1 tbsp sugar
- 1/2 tsp salt
- 350 grams GF flour for pastry ( till the dough becomes a non stick,soft ball, easy to knead.)
- 1/2 tsp baking powder
For the filling:
- 1/4 cup shredded aged Gouda
- 1/4 cup shredded halloumi cheese
- 1/4 cup shredded kefalograviera (you can use provolone instead)
- 2 tbsp Gorgonzola
- 1 egg
- 1/2 tsp mint ( it all depends how much you love mint!)
- 1 tbsp sour cream
- a pinch of pepper
Just mix all the ingredients together.
What you do:
Preheat oven at 200 F
In a ball add the lukewarm milk,salt,sugar and the dry yeast. Let it sit for 3-4 minutes. When the milk mixture becomes foamy add the oil and egg.
Add the flour gradually and mix with a spatula. In the end you’ll have a soft,dough that doesn’t stick in your hands.
Make small balls and with a tablespoon press the center and add the filling. I put mine in a muffin tin.
Put the mini pies into the oven for 15 minutes,till they rise.
Increase the temperature at 350 F and bake for 20-25 minutes.
The results are amazing! The crust is crunchy on the outside but fluffy and soft on the inside! The filling is divine! We literally devour them and George asked to make them again!
You should try it!! 🙂