Mash the cream cheese with a fork and combine with Mizithra or Katiki cheese, sugar, yolks, mint and cinnamon. Prepare the pies as per the instructions. In a deep frying pan, heat the vegetable oil and fry the Kaltsounia, a few at a time. Flip them over to fry on both sides. Fry them until they turn a nice golden colour. Remove from heat and allow draining on kitchen paper. Before serving, pour a little honey or sprinkle with caster sugar, depending on your preference.

For making Mini Shortcrust Pies:
Defrost the round shortcrust pastries as per the instructions. Beat the egg and brush the pastries. Divide the filling and spread a little onto each pastry. Fold the pastries in half and press down on the edges with a fork to stick together.