These are traditionally made at Easter and originatied from Cyprus. They are typically made during the Easter season and are part of Greek and Cypriot Easter traditions. I make them only once or twice a year only to keep them special

These are savoury pastries filled with a mixture of various cheeses and herbs The filling is wrapped in a yeasted dough, which is then shaped into individual pastries and baked until golden brown.

The recipe looks long but really isn't.

I'm having a cooking spree today and tomorrow and will post all amazing recipes that I make

PREP TIME 1hour hr 30 minutes
COOK TIME 30 minutes
Makes 18

I made these yesterday and the photos are mine

INGREDIENTS​

Dough​

• 500 grams ( 4 cups)plain flour
• ½ cup milk (room temperature)
• 125 grams melted butter (unsalted)
• 1 egg
• ½ cup Greek yoghurt
• 1 tablespoon sugar
• 1 sachet dry active yeast (packet)
• ½ teaspoon mastica (ground) see note
• ½ teaspoon mahlepi (ground) see note
• ¼ teaspoon salt

Filling​

• 400 grams halloumi
• 400 grams yellow cheese (you can use any cheddar cheese I usually use Kasseri )
• 150 grams semolina
• ¼ cup sugar
• 1.5 teaspoon baking powder
• ½ cup fresh mint (chopped)
• 200 grams sultanas (raisins)
• 1 teaspoon mastica
• 1 teaspoon mahlepi
• 6 eggs (more or less depending on size, and how well your cheese takes them)

Garnish​

• 150 grams sesame seeds
• 1 cup water
• 1 egg
• 1 tablespoon milk

Method

Grating your cheese​

• Grate your cheese on a fine grate setting.
• Place in a large bowl and leave uncovered in the fridge overnight.
• Before starting to make the dough, remove cheese from the fridge and rotate the cheese around with your hands.

Preparing the dough​

• In a large bowl start by adding the plain flour, sugar, mastica, mahlepi, salt and yeast.
• Mix all this together well.
• Now add inside your milk, whisked egg, Greek yoghurt and melted butter.
• Mix this all together until a dough ball forms and knead it for a few minutes.
• Place into a clean bowl, with olive oil. Cover and allow to rest in a warm location until it doubles in size.

• Preparing the cheese filling​

• To the cheese bowl add, semolina, sugar, baking powder, freshly chopped mint, sultanas (raisins), mastica, mahlepi. Also add your whisked eggs (do this slowly as you will need to feel your cheese and add more as it needs).​

• Mix this all very well together.​

• You want your cheese to be able to form a nice ball and hold itself.​

• Cover the bowl and set aside while your prepare the garnish.​

  Preparing the garnish​

  In a saucepan place inside your sesame seeds and cover with water.
• Place over a medium heat and bring to a boil.
• Once it begins to bubble up through the sides, remove from heat and place into a strainer.
• Once cooled put the sesame seeds onto a tea towel, flat on your work bench.
• In a clean bowl add inside your egg and milk
• Whisk this together until its combined well.

• Constructing and Cooking The Pies​

• Divide your dough and cheese mixture into balls. Cover well to avoid them drying out. (I make my dough balls 50 grams each and my cheese balls 80 grams each)​

• ​

• Take one dough ball, press it onto your work bench and begin forming a circle shape. (I do not add any more flour and have no flour on my workbench)
  Using a rolling pin, roll the dough out into a circle shape (roughly 15cm diameter)​

• Pick up the rolled out dough and place it on top of your sesame seeds.​

• Now place one of the cheese balls into the centre.​

• You can fold this how ever you like, but my family always make triangle shaped flaounes.​

• Ensure you leave the cheese exposed when shaping.​

• Place your pie down onto a tray lined with baking paper. Using a fork press in the 3 corners where the dough joins. Always keep them covered.​

• Using a brush, apply the egg wash on and around the centre of the flaouna.​

• Place into a pre heated oven at 180 degrees Celsius for between 20-30 minutes. (At the 20 minute mark, mine are usually done. Have a look and then use your judgment so they do not over cook and brown to much. You want them to be golden brown.​

Notes

• mastica and mahlepi are available from most continental deli's also available in Coles and woolworths in the isle that sells multicultural food.