Paskies (Cypriot Meat and Cheese Pies)

For the dough

• • 1 kg strong flour (village-style)
• • 1 teaspoon (8g) salt
• • 1 teaspoon (3g) mahlepi (ground)
• • ½ teaspoon (2g) mastic powder
• • 1 tablespoon (15g) sugar
• • 2 teaspoons (8g) dry yeast
• • ⅔ cup (160ml) sunflower oil
• • 4 medium eggs, lightly beaten
• • ½ cup (130ml) lukewarm milk
• • ⅘ cup (200ml) lukewarm water

For the filling (foukos)

• • 5 cups (500g) grated flaouna cheese
• • 1 pack (200g) mature halloumi, grated
• • 1 level teaspoon (3g) mastic powder
• • 1 tablespoon (15g) sugar
• • 4 tablespoons (45g) soft flour (Farina “00”)
• • 3 teaspoons (24g) baking powder
• • 1½ cups (240g) raisins
• • ½ cup (25g) fresh mint, roughly chopped
• • 7–8 medium eggs, lightly beaten

For the meat

• • 1½ kg goat shoulder (with bone), cut into cubes (like afelia)
• • 1½ kg dry onions
• • 1 cup (230ml) olive oil
• • 2 cups (500ml) water
• • 1 teaspoon (4g) cinnamon
• • ⅓ teaspoon cloves
• • 1 teaspoon (8g) salt
• • ½ teaspoon pepper

For the topping

• • 2 medium eggs, lightly beaten
• • 1 cup (150g) sesame seeds, boiled

Preparing the cheeses

1. 1. The process for the filling begins two days before making the paskies.
2. 2. Place the grated cheese and halloumi in a bowl. Cover with plastic wrap and refrigerate. Stir occasionally, bringing the bottom mixture to the top.
3. 3. This helps the cheeses dry out, absorb more eggs, and results in a fluffier foukos.

Preparing the dough

1. 1. In a bowl or mixer, combine the flour, salt, mahlepi, mastic, sugar, and yeast. Add the oil and rub the mixture until it resembles coarse crumbs.
2. 2. If mixing by hand, rub between your palms until crumbly.
3. 3. Add the beaten eggs, milk, and water, and knead until you get a soft dough that doesn’t stick to your hands. Cover with a towel and then a blanket, and let it rise until doubled in size (about 2 hours).

For the meat

1. 1. Peel the onions, cut them in half, then slice. In a pan, heat the olive oil and sauté the onions until well caramelized (about 40 minutes).
2. 2. Remove and strain them. Return the oil to the pan and sauté the meat for about 25 minutes until well browned. Add the water and bring to a boil.
3. 3. Cover the pot, leaving a small gap. Reduce heat and simmer until the meat is cooked and left with its oil (about 1½ hours). Strain, let cool, and remove the bones. Return the caramelized onions and meat to the pan, add cinnamon, cloves, salt, pepper, and the meat oil. Mix and let cool.