Cheese pastries

cheese pastries
26 Item
1H 15M
1H 25M




1.Preheat oven to 200°C (180°C fan-forced). Oil oven trays; line with baking paper.
2.Process flours and salt until combined. While motor is operating, add enough of the combined water and oil so the mixture forms a ball (do not overmix). Remove dough from bowl, wrap in plastic; cover, refrigerate 30 minutes.
3.To make filling; combine ingredients in medium bowl. Divide dough in half. Roll each half on floured surface to 30cm x 40cm rectangle; cut 13 x 8.5cm rounds from dough. Drop rounded teaspoons of filling onto rounds; brush edges with a little water. Fold rounds in half, press edges together with a fork to seal.

Place pastries on trays; brush with egg, sprinkle with seeds. Bake about 15 minutes or until browned lightly. Combine ingredients in medium bowl. Parmesan cheese can be used instead of romano cheese. Pastries can be served warm or cold. Uncooked pastries are suitable to freeze. It is best to cut pastry into the 26 rounds from the first rolling of pastry, as the pastry is not suitable to reroll.


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