Greek · Starter
Tyropitakia Kourou Feta Hand Pies
Crumbly, buttery short-crust half-moons enclosing tangy feta with mint, glazed and crusted with sesame and nigella. The dry, tender pastry is the hallmark of kourou cheese pies, sold in Athens bakeries.

- YieldMakes 16 hand pies
- Hands-on50 min
- Total1 h 41 min
- Difficulty
Ingredients
Pastry
- 500 gall-purpose flour, 4 cups; up to 5 cups (625 g) as needed
- ½ tspbaking powder
- ½ tspsalt
- 1 pinchsugar
- 170 gunsalted butter, cold and diced (3/4 cup)
- 180 mlfull-fat Greek yogurt, 3/4 cup
- 120 mlextra-virgin Greek olive oil, 1/2 cup
- 60 mlcanola oil, 1/4 cup
- 1 tbspkefalotyri or Parmigiano, grated
Filling
- 225 gGreek feta, crumbled
- 1 tbspGreek yogurt
- 1 tbspkefalotyri or Romano, grated
- 1large egg, lightly beaten
- 2 tbspfresh mint, finely chopped
- to tastefreshly ground black pepper
Glaze
- 1large egg
- 1 tspmilk
- 90 gsesame seeds, 1/2 to 3/4 cup
- 1 tspnigella seeds
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