Quick & Easy

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.
Olive oil pastires with cheeses and mintAustralian Women's Weekly
30 Item




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.

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


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