BY NONI CHRISTOPOULOS
(Makes approx. 40)
This Greek Meze is great for entertaining and the pastry is so easy to make. Serve as nibbles with drinks at parties, or pack as a snack in a packed lunch or picnic. They freeze well too, just defrost and pop them in a warm oven, and you’ll think they’re freshly baked.
- 500g self-raising flour
- 250g natural Greek yoghurt
- 250g extra virgin oil
- 1 Egg
- Pinch of Salt
- 600g feta cheese
- 6 egg yolks
- Freshly ground black pepper (to season)
- 1 egg beaten to glaze
- Sift the flour into a large mixing bowl, add the yoghurt, olive oil, egg and pinch of salt.
- Mix well with hand until all the ingredients bind together to resemble a ball of pastry, set aside in the fridge until ready to use.
- In a separate mixing bowl crumble the feta cheese and mix together with the egg yolks and add a sprinkle of black pepper.
- Line 3 large baking trays with baking parchment and turn the oven on to Gas Mark 6 / 200 C / 180 C fan
- Take a small piece of pastry and use your hands to roll it into a small ball, about the size of a golf ball. Flatten the ball with your palm and use your fingers to press the dough into a small circle about 10cm in diameter. (can use a rolling pin)
- Fill each piece of pastry with a heaped teaspoon of filling and fold over to make a half-circle or half- moon shape, press the edges to seal (no need for any egg or water to seal edges). Place on the baking tray.
- Brush the tops with the beaten egg. Bake at Gas 6 /200 C / 180 C fan for 10 to 15 minutes or until golden. Serve warm or at room temperature.