These delicious pies are easy to prepare and fantastic for breakfast or lunch. You could also slip them into the kids’ lunchboxes. If you bake a whole batch, you can freeze some.
Note: Nigella seeds look like tiny black sesame seeds. They have a unique aromatic flavour, and are often sprinkled over baked goods.
Time: 2 hours
- 50g butter, melted
- 125ml olive oil
- 60g yogurt
- 2 eggs, separated
- 450g plain flour
- 1 tablespoon baking powder
- 150g feta, crumbled
- 15g finely chopped flat-leaf parsley
- 1–2 tablespoons sesame seeds or nigella seeds (see note).
Preheat the oven to 180°C.
Mix the melted butter in a bowl with the olive oil, yoghurt and egg whites.
Add the flour, baking powder and a pinch of sea salt, then knead the mixture in the bowl until the dough feels like your earlobe. Cover the dough and let it rest at room temperature for 1 hour.
Mix together the feta and parsley, and set aside.
Break off small pieces of the dough and roll them into walnut-sized balls. Using your fingertips, or a rolling pin, flatten them into 10cm rounds, about 5mm thick.
Put about 2 tablespoons of the feta mixture in the middle of each round. Fold the dough into half-moons and pinch the edges together with your fingers.
Lightly stir the egg yolks with a fork, then brush over the pies to glaze them. Sprinkle with the sesame seeds or nigella seeds, or both if you must.
Bake for 20 minutes, or until the pastry is golden brown.
Serve hot or cold – if you can resist them while they’re hot!
Recipe taken from Turkish Meze by Sevtap Yüce
Rediscover the pleasure of sharing good food with good friends. From moreish dips and small dishes, to stuffed vegetables, sharing plates and irresistible sweet treats, each recipe showcases the fresh produce and clean flavours that lie at the heart of Turkish meze.
You can purchase Turkish Meze at cooked.com.
Published by Hardie Grant Books.