Feta Cheese, Sun-dried Tomato and Oregano Pies

Name: Feta Cheese, Sun-dried Tomato and Oregano Pies
Yield: Makes 12
Ingredients: 3-4 pinches cayenne pepper; 100 g/4 oz feta cheese; 75 ml/3 fl oz double cream; 3 egg yolks; 1 egg white; 100 g/4 oz butter; ¼ teaspoon salt; 175 g/6 oz plain flour; salt; 6-8 sun-dried tomatoes; 2 teaspoons dried oregano

Preparation info

Makes
12

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

75 ml/3 fl oz double cream
3 egg yolks
3-4

Supper
Vegetarian

Method

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 pa