Flaounes – Cypriot Savory Easter Pies
Flaounes is a savory pie baked for Greek Orthodox Easter. These savory Easter pies are made in large quantities during Easter and all the family get-together.
Servings: 10 small pies
For the dough –
- 2 ½ cups All purpose flour
- ¾ tsp Instant yeast
- ½ tsp Salt
- 2 tsp Sugar
- 1 Egg
- ¼ cup Milk
- 60 gms Butter melted
- ¼ cup Luke warm water more or less may be needed
For the filling –
- 1 cup Halloumi cheese substitute with cheddar, grated
- ½ cup Mozzarella cheese can also use paneer, grated
- 2 tsp All purpose flour
- ¼ cup Semolina rava
- 1 tbsp Mint substitute with dry
- 1 tsp Crushed red peppers use based on your spice level
- 3 tbsp Golden raisins
- ¾ tsp Baking powder
- 1-2 tbsp Milk
For the glaze/outer coat –
- Milk to brush the tops
- ½ cup White sesame seeds untoasted
- 3 tbsp milk plus 1 tbsp of all purpose flour to seal the edges
To make the dough –
Combine the flour, yeast, sugar and salt in the mixer bowl. Add the whisked egg, milk and butter to the bowl and start kneading. Add water as needed to make a soft and smooth dough. The dough will be quite soft. Do not be tempted to add more flour.
Place the dough in a oiled bowl and let it rise until doubled in volume (about 1 – 1 ½ hours).
Once the dough has risen, deflate it gently and then form into a ball and place it in large bowl. Cover loosely and then refrigerate the dough for about 2-3 hours or overnight if preferred. This will allow the dough to proof slowly and that will greatly increase the flavors.
Shaping the Flaounes –
Remove the dough from the refrigerator and divide it into 10 pieces.
Roll the dough into a 5 to 6 inches circle. Make sure that the dough is not rolled too thin as it will fall apart with the heavy filling.
In a wide plate, spread the sesame seeds. Place the rolled dough on the plate and lightly press, so that the seeds stick to the rolled out dough. This is the easiest way to make the seeds stick to the outside of the pie.
Divide the filling into 10 equal parts as well. Place one part of filling into the rolled circle and fold in into a square or a triangle pie.
To make square pie – fold over the two opposite sides of the dough making sure they don’t come all the way to the center. The center has to open to expose the filling. Now fold over the other two side and seal them using a fork.
To make triangular pie – fold the dough from three side one after the other and seal them using the paste of flour and milk. Make sure that the center is exposed. Refer to the pictorials to help shape them.
I made 5 pies as square and 5 as triangle. Make sure that the pies are sealed well as they can open up during the rise.
Place the shaped pies on a parchment lined baking tray and let it rise for about 40 minutes or until puffy.
Preheat the oven to 375 F.
Just before baking brush the top of the pie (the dough part) and the sides with milk.
Bake for about 25 – 30 minutes or until golden brown.
Cool on a wire rack and serve warm or at room temperature.
Calories: 342kcal | Carbohydrates: 35g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 528mg | Potassium: 153mg | Fiber: 2g | Sugar: 4g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 3mg