Fried cheese pies

Fried cheese pies


Lyndey and Blair's Taste of Greece
Chris Chen

I first made these after a trip to Greece in 2006 when I became fascinated with olive oil pastry. I created these little pies for Fresh with The Australian Women’s Weekly on the Nine Network where I was co-host for eight years. They are worth sharing again.

Olive oil pastry


Quantity Ingredient
3 1/3 cups plain flour
1 teaspoon salt
1/3 extra-virgin olive oil
1 egg, lightly beaten
3/4 cup cold water

Cheese filling

Quantity Ingredient
2 cups grated feta
1 cup grated, unsalted myzithra cheese or ricotta salata
1 cup grated kefalograviera or pecorino cheese
1/2 teaspoon dried mint
2 eggs, lightly beaten
1 cup extra-virgin olive oil, for frying


  1. To make the pastry, combine the flour, salt, oil, egg and water in a large bowl or food processor and work together either by hand or with the food processor. Cover and rest in the refrigerator for 30 minutes.
  2. To make the filling, combine the feta, myzithra cheese, kefalograviera cheese, mint and eggs.
  3. Roll the dough out to a thin sheet and cut into rounds about 8 cm across. Place 2 teaspoons of the filling in the middle of each round. Brush the edges with water and fold over to form a semicircle, squeeze together using the tines of a fork.
  4. To cook the pastries, heat the oil in a large frying pan over a medium heat. Test the heat of the oil with a wooden implement to see if bubbles appear. Fry the pastries, three or four at a time, for 1–2 minutes on each side, or until golden and cooked through. Drain on paper towels. Serve immediately.
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