Today we’re making savoury hand pies with fresh zucchini, feta, ricotta and delicious flaky kourou dough. Enjoy!
- 200 g zucchini, grated & strained well
- 250 g feta cheese
- 120 g ricotta or any other soft white cheese
- 1 large egg, for the filling
- 1 tsp dried mint
- 3 tsp fine semolina
- 1 dose homemade kourou dough
- 1 large egg, for brushing
- 1 tbsp milk, for brushing
- flour for rolling out
In a medium bowl mix together zucchini, feta and ricotta cheese.
Add the mint, the egg and the semolina. Stir well and set aside.
Put the dough on a well floured surface. Roll it out into a square 50 x 50cm / 19.6 x 19.6 inches, 0,5cm / 0.19” thick.
With a knife or a pizza cutter cut it into 12 pieces.
Brush with egg white before adding the filling to avoid soggy bottoms.
Fill the hand pies with the zucchini – cheese mixture.
Fold over and press slightly. Seal the edges and arrange them on paper lined baking trays.
Prick their tops with a fork to allow air circulation during baking.
TIP: Refrigerating them for 30 min before baking will make them even better!
Beat the egg and mix it with the milk. Brush the hand pies.
Bake in a preheated oven, at 200⁰C / 400⁰F, for 35 minutes. Enjoy!!!