Small cheese pies with sun-dried tomatoes and almonds
Sometimes recipes can be quite simple, as simple as they can get really. That doesn’t mean they are less delicious or that they lack in flavor or panache. A recipe doesn’t have to be difficult, laborious or extravagant to be worthwhile.
450 gr / 1 lb self-rising flour
1 teacup olive oil
1 teacup milk
250 gr / 1/2 lb cheese mixed (feta, kaseri, cheddar)
110 gr /4 oz sun-dried tomatoes in oil, drained and chopped
60 gr / 2 oz white almonds, chopped
black pepper and oregano to taste
1 egg white for shining
Preheat oven to 180 ° C.
In a large bowl combine olive oil, cheese, pepper, milk and flour. Finally, add sun-dried tomatoes, almonds and oregano.
Knead all ingredients with hands until well mixed and become an elastic dough that does not stick to hands.
Spread wax paper in a large baking pan. Take small pieces of dough and mold cheese pies in any shape you like (you may use small form-cutters as well) and grounded in the pan with a little distance between them as they will inflate.
Brush with egg white to shine.
Bake for about 25 minutes.
Serve warm or cold.
This recipe is open to many variations. You may use any cheese you like, add olives, vegetables, herbs, and even sausages and generally whatever you like and you think that match together. Feel free to play with the ingredients, flavors and colors and find which version suits you best. Let your kids play in this "game" of flavors, you will enjoy it!
Caution: If the cheese or sausage you use is too salty, no need to add salt.