Feta Cheese, Sun-dried Tomato and Oregano Pies

Preparation info
  • Makes


    • Difficulty


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.


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


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