From Tetti’s Flakes

Mini pies with olives, pepper and Mastelo cheese. A dish that can be served as a side dish next to a cold glass of white wine, or even be the ideal snack during a energy consuming day.


  • 1 kourou dough package
  • olive oil
  • 1 onion, finely chopped
  • 300g black olives, finely chopped
  • 5 red peppers, roasted and chopped
  • 200g Mastelo cow cheese
  • 1 egg, beaten with milk
  • salt
  • freshly ground pepper


  1. In a non-stick pan, over medium heat, heat the olive oil and sauté the onion for about 5 minutes or until soft.
  2. Add the chopped olives and sauté for another 2-3 minutes.
  3. Add pepper, stir and leave the mixture to cool.
  4. Spread over the kourou dough the beaten egg.
  5. Then spread 100g grated cow mastelo cheese and the olive mixture along the dough, in a wide strip.
  6. Fold in half lengthwise, covering the olives, grease the top of the folded dough with egg and wrap tightly in a roll.
  7. Cut into 3-4 cm thick slices and arrange them in a greased pan.
  8. Continue with the second kourou dough and the chopped peppers. If there is any olive filling leftover, add it as well.
  9. Bake in a preheated oven at 180°C for 25-30 minutes.