Ingredients FOR THE FILLING 150-200 gr ground beef 2 tbsp olive oil 1 small onion, finely chopped 1 tsp sweet paprika 1 pinch cumin 100 gr graviera cheese (or Gruyère), grated Salt Pepper FOR THE KOUROU DOUGH 100 gr strained Greek yogurt 80 gr butter, melted and cooled 80 gr sunflower or corn oil 2 tbsp kefalotyri cheese, finely grated 2 pinches salt A little freshly ground pepper 1/2 tsp baking powder 250 gr self-rising flour (plus a little extra) FOR THE TOPPING 1 egg yolk, beaten with a little water A little sesame seeds and black sesame seeds Equipment Baking tray Frying pan TAGS SNACKS GROUND MEAT APPETIZERS KIDS' RECIPES Ingredients FOR THE FILLING 150-200 gr ground beef 2 tbsp olive oil 1 small onion, finely chopped 1 tsp sweet paprika 1 pinch cumin 100 gr graviera cheese (or Gruyère), grated Salt Pepper FOR THE KOUROU DOUGH 100 gr strained Greek yogurt 80 gr butter, melted and cooled 80 gr sunflower or corn oil 2 tbsp kefalotyri cheese, finely grated 2 pinches salt A little freshly ground pepper 1/2 tsp baking powder 250 gr self-rising flour (plus a little extra) FOR THE TOPPING 1 egg yolk, beaten with a little water A little sesame seeds and black sesame seeds Instructions Prepare the filling first so it has time to cool: Heat the olive oil in a deep frying pan and brown the ground beef very well, without stirring. Add the onion and sauté for 4-5 minutes until softened. Season with salt, pepper, paprika and cumin. Once the mixture is completely dry, remove it from the heat. When it has cooled, stir in the graviera. In a bowl, mix the yogurt, butter, oil, kefalotyri, salt and pepper well until smooth. Combine the flour with the baking powder and add them to the bowl with the other ingredients. Stir with a spoon until you have a soft, smooth, slightly oily dough. Divide the dough into 50 g (1.8 oz) balls. Flatten one ball of dough into a round by pressing it between your palms. Add a little of the meat filling and fold into a half-moon. Place the pie on a baking sheet lined with parchment paper and crimp the edges all around with a fork to seal in the filling. Shape the remaining meat pies the same way. Brush the tops with the egg yolk wash and sprinkle with sesame and black sesame seeds. Bake the kourou pies in a well-preheated oven at 180°C (350°F), fan setting, on the middle rack, for about 30 minutes, until puffed and evenly golden. Tips If your kitchen is quite warm, chill the dough, covered, in the refrigerator for 5-10 minutes so it’s easier to work with and shape. TAGS SNACKS GROUND MEAT APPETIZERS KIDS' RECIPES
