Recipe

Olive oil pastries with cheeses and mint

These tantalising pastries are encased with greek fetta and herbs to give a mediterranean flavour hit. Prepare in advance for easy to cook cocktail food or starters on any special occasion.

Jul 29, 2014 2:00pm
  • 20 mins cooking
  • Makes 30 Item
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Ingredients

Filling
  • 1 cup (200g) finely crumbled greek fetta
  • 1 cup (100g) grated kefalograviera cheese
  • 2 teaspoon finely chopped fresh mint leaves
  • 2 teaspoon finely chopped fresh dill
  • 2 eggs, beaten lightly freshly ground black pepper
Olive oil pastries with cheeses and mint
  • 2 1/2 cup (375g) plain flour
  • 1 egg
  • 1/2 cup (125ml) water, approximately
  • 1/3 cup (80ml) olive oil
  • 1 teaspoon salt
  • extra olive oil, for shallow-frying

Method

Olive oil pastries with cheeses and mint
  • 1
    In a food processor, combine flour, egg, water, oil and salt; process until ingredients just come together. Turn onto a board, knead gently until smooth. Cover pastry in plastic wrap, refrigerate for 30 minutes.
  • 2
    To make filling, combine all ingredients in a medium bowl.
  • 3
    Divide pastry into 4 even pieces. Roll one piece until 2mm thick. Cut out as many 8cm rounds as possible. Reserve scraps. Repeat with remaining 3 pieces.
  • 4
    Knead scraps lightly and re-roll; cut out rounds to make 30 rounds in total.
  • 5
    Place 2 teaspoons of filling in the centre of each pastry round; brush edges with water. Fold pastry over to form semicircles; press together with a fork to seal.
  • 6
    Shallow-fry pastries, in batches, in olive oil until browned on both sides; drain on absorbent paper.
  • 7
    Serve sprinkled with extra mint leaves, if desired.

Notes

Pastries can be prepared several hours ahead. Fry pastries just before serving.

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