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I veganized my family’s Fiadone recipe! (tiny savoury cheese pies traditionally made for Easter)


I veganized my family’s Fiadone recipe! (tiny savoury cheese pies traditionally made for Easter)

by jillianjiggs92

1 Comment

  1. jillianjiggs92

    The recipe (from my Nona’s memory, with substitutions to make it vegan)

    Cheese Filling:

    3/4 cups Ricotta (I used Nafiskas Garden brand)

    1/2 cups parmesan (I used Violife)

    9-12tbsp Justegg (it should be Greek yogurt consistency)

    1-2 tbsp Parsley

    Black pepper and salt (to taste)

    Dough

    2 1/2 cups flour

    1/4tsp baking powder

    1/8tsp salt

    1/2tsp sugar

    3.5tbsp justegg (more if the dough is too dry)

    1/4c butter, softened

    Instructions: 

    Combine dry ingredients

    Crumble butter into flour with fingers or mixer 

    Mix in rest of ingredients

    Let rest for at least 30 minutes.

    Cheese Filling: 

    Combine all ingredients 

    Assembly: 

    Roll out dough thinly (1/8″), cut into circles 

    Add cheese mix to half of the dough, fold over and press with fingers to seal (wet the edges with water if needed)

    Bake at 350F until golden (about 20 minutes) 

     

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