Feta Cheese, Sun-dried Tomato and Oregano Pies

These light little pies are a treat for a picnic and can be eaten without plate or fork. With their crisp pastry they are nicest eaten warm; you can reheat them and take them to your picnic well wrapped in newspaper.


  • 75 ml/3 fl oz double cream
  • 3 egg yolks
  • 3-4 pinches cayenne pepper
  • 100 g/4 oz feta cheese
  • 2 teaspoons dried oregano
  • 6-8 sun-dried tomatoes
  • salt

For the pastry

  • 175 g/6 oz plain flour
  • ¼ teaspoon salt
  • 100 g/4 oz butter
  • 1 egg white


Make the pastry first. Sift the flour and salt into a bowl. Gently melt the butter and pour it into the flour, stirring with a wooden spoon to mix evenly. Add the egg white and continue to stir until you have a smooth, soft dough. Leave the dough in the bowl for about 5 minutes, until it has cooled slightly. Then divide the still-warm dough into 12 pieces and roll into balls. Put one in each patty tin and press it to line the tin so that it comes a little over the edge. Refrigerate for half an hour or more.

Meanwhile, prepare the filling. In a mixing bowl, whisk the cream and egg yolks together until slightly thickened. Whisk in the cayenne pepper and a very little salt. Crumble in the feta cheese, add the oregano and stir to mix. Slice the sun-dried tomatoes into small pieces and stir into the mixture.

When the pastry is chilled, preheat the oven to 190°C/375°F/gas mark 5 Spoon the filling into the pastry-lined tins and cook in the centre of the oven for about 20 minutes, until the pastry and filling are a rich brown. Then remove the pies from the oven and leave in the tins for a few minutes before edging them out on to a plate.