Name: Olive oil pastries with cheeses and mint
Cook time: 20 min
Total time: 20 min
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; 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

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 mint

Makes 30 Item

Cook

20M

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

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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