Mpourekakia (mini aubergine pies)

makes 40
3 hours

Ingredients

Pastry

  • 1kg self-raising flour
  • 200g of Greek yoghurt, full-fat
  • 350g of butter
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp nutmeg
  • 1 tbsp of vinegar

Filling

  • 2 large aubergines
  • 1 egg
  • 200g of feta, grated (Greek)
  • 200g of mature cheddar, grated
  • salt
  • black pepper
  • 25ml of olive oil, (Greek)
  • 1 pinch of cinnamon, (optional)

Topping

  • 1 egg, beaten with a pinch of salt
  • black sesame seeds

Method

1
Preheat the oven to 200°C/gas mark 6
2
Prepare the aubergines by placing them whole in a heatproof dish in the oven for 20-30 minutes
3
Meanwhile, make the pastry. Blend the yoghurt, butter, salt, sugar, nutmeg and vinegar in a large bowl
4
Gradually add the flour, constantly kneading so the dough does not stick to your hands. (You might not need to use all the flour!)
5
Wrap the dough in cling film and place in the fridge to rest for 20-30 minutes
6
To make the filling, at this stage, the aubergines should be ready to be peeled and roughly chopped. Place in a bowl with the rest of the ingredients, mix well
7
Preheat the oven to 170°C/gas mark 3
8
To assemble the pies, roll half of the dough out and reserve the other half covered with cling film, so it does not dry out
9
Cut out round shapes in the pastry, using a pastry cutter or glass rim, so all pies are the same size
10
Place a small amount of the filling onto the pastry circles, close and either crimp the edges together (the original method) or like me, use a fork to seal the edges (lazy way). Place the pies on some baking parchment on an ovenproof tray
11
Repeat the process with the other half of the pastry
12
Beat an egg with a pinch of salt and brush the mini pies with the mixture. Sprinkle the black sesame seeds on top
13
Place the pies in the preheated oven for 45 minutes. Serve piping hot