Eggless Flauones (Cypriot Savoury Easter Cheese Pies)

Flauones are savory cheese baked pies which are so tempting and irresistible. It is quite addictive and you cannot stop with one. This is choice for this month’s We Knead to Bake that Aparna has chosen from here. The original recipe has quite a lot of eggs and it was challenge to make them egg free. The filling is equally addictive, so it is better to keep them aside and you will finish the stuffing even before making the flaoune. This recipe makes 8 pies. Two Mediterranean flavor powders (Mastic, Mahleb)  are used in this recipe traditionally, but I have omitted it as I could not lay my hands on it. .  From Aparna’s Blog – “Flaounes are savoury cheese pies baked for Greek Orthodox Easter, traditionally made on Good Friday, and are part of the fast-breaking meal after Lent when meat and cheese are not eaten. The cheese that is traditionally used in these pies is called “Flaounes” cheese which is cheese that is produced locally by Cypriot shepherds, and very difficult to find outside the country. Flaounes cheese can be substituted with a combination of Cheddar or similar hard cheeses and a softer, milder one like Halloumi. The cheese filling tends to be salty so choose one cheese which is quite salty. Some of the cheeses suggested as substitutes for Flaounes cheese are Cypriot/ Greek cheeses like Kefalotyri, Kefalogravier or Kaskavali. Other cheeses include Halloumi, English Cheddar, Italian cheeses likeParmesan, Romanelo or Pressato (mild), Pecorino (salty) or French Cantal cheese. “ This is a very delicious snack which is so tempting and kid friendly. My little one helped me make the filling. Yes that is her little hand mixing it for me..


Ingredients
For the Dough
All Purpose Flour - 2 1/2 cups
Instant Yeast - 3/4 tea spoon
Salt - 3/4 tea spoon
Sugar - 1/2 table spoon
Curd / Yogurt - 1/4 cup
Warm Milk - 1/2 cup
Butter - 4 grams (melted and cooled)
Oil - For greasing and rolling
For the Filling
Cheddar Cheese - 1 1/4 cup
Mozzarella Cheese - 1/2 cup
All Purpose Flour - 2 tea spoon
Semolina - 1/4 cup
Dry Mint - 1/2 table spoon
Black Pepper Powder - 1/2 tea spoon
Raisins - 1/8 cup
Baking Powder - 1/4 tea spoon
Milk Powder - 1/4 cup
Milk - 1 - 2 table spoons
For Topping
1/2 cup - Untoasted Sesame Seeds
Milk - for brushing



Method
Make the Dough
To the mixing bowl, add warm milk, sugar and yeast and mix well. Allow it to become foamy and frothy
To this add the flour and salt. Run the mixer on slow and then when all the dry ingredients have been incorporated. Now add the butter and the curd and mix well.
Turn the mixer on medium and knead the dough until you have a soft, smooth and elastic dough which is just short of sticky.
You may have to add water / flour to get the correct consistency
Grease a bowl and place the dough (also coat the top of the dough with oil). Cover loosely and let the dough rise for about 2 hours until it is double in volume.
After it has risen, deflate the dough by punching it out and then fold it a few times. Place it again in a large container and cover loosely and set aside for 2 hours. You can also leave it overnight in the fridge. Allowing it to rise in the fridge slowly improves the flavor quite a lot!!
Make the fillingMix all the ingredients for the filling except milk and fluff it with a fork.
If not using the filling immediately, store it in the fridge and do not add milk
When ready to use, add the milk about a tea spoon at a time until it becomes a stiff paste. It should not be wet but only moist

Shaping the Flaounes
Divide the dough into 8 balls and knead it lightly to smoothen it
Roll the dough on an oiled surface with a rolling pin to about 5 - 6" round
The round should be thinner and not thick.. Thicker dough will make the pie very bready. If it is too thin, then it will break open as it may not be able to support the weight of the filling
Divide the filling also into 8 portions
Spread the sesame seeds on a plate. Place one of the rounds on the sesame seeds and place the filling in the center and spread it lightly and seal the edges.
I made only squares, but triangles can also be made.
To make square, take both opposite sides of the circle over the filling leaving the center exposed. Now  fold the other 2 edges and you will have a square shaped flaoune with a square exposed center.
Press down the sealed points with the tines of a fork. Do not pinch the flaps together as they will come apart when they rise.
See this link for guidance on shaping them

Place the shaped flaounes on a greased baking sheet. Make sure to leave 3 inches in between as they will rise and expand. Allow them to expand for 40 minutes
At the end of the rising time, preheat the oven to 190 degrees C. Give the flaounes a milk wash
Bake it in the preheated oven for 25 - 30 minutes till they are golden and the cheese stuffing is puffed up. Mine took 30 minutes.
Let them cool on a cooling rack. Serve warm or at room temperature.
Serve them as is or with a dip or ketchup.
This was good even the next day. Just microwave it for 15 seconds and serve warm.
These will keep good for 2 days at room temperature in an airtight container. You can also freeze extras to eat later.



Linking this to Yeastspotting