Friday 18 November 2016

pan - fried cheese pasties

150g plain flour
1/12 teaspoon salt
300g leaf spinach
150g feta
30g parsley
sunflower oil for frying

Sift the flour and salt into a bowl then blend quickly with water. Kneed to a soft, smooth dough and shape it into 12 small balls. Place them on a floured board, cover with a damp cloth and leave to stand for about 30 minutes.
Meanwhile, sort the spinach, trim wash and drain the leaves and cut them into thin strips. Place the cheese in a shallow bowl and mash finely with a fork. Wash the parsley and shake it dry. Finely chop the leaves and stir them into the cheese.
On a floured work surface, roll out the balls of dough to thin circles about 20 to 22cm in diameter and carefully shake off any excess flour. On to one half of each circle, spoon 1 tablespoon cheese and a little pile of spinach. Fold the other half of the dough over the filling and press the edges down firmly with a fork to seal and secure them.
Heat 1 to 2 tablespoon oil in a frying and fry the pasties, in a batches, over medium heat for about 5 minutes, until golden-brown on both sides.
For extra flavour, brush the cooked pasties with melted butter.

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