These cheese filled pockets are similar to the Greek tiropites, but are fried rather than baked. The feta filling is a tasty, simple option, but you could try meat and vegetables, too.
- corn oil
- parmesan or yoghurt, to serve
- 4 cups plain flour
- 2 cups feta cheese
- 4 eggs
- white pepper
- mint leaves, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 15 minutes
Mix the plain flour with water and a little oil, to a dough consistency and knead well so that the dough becomes elastic.
Divide the dough into even sized small balls and let rest for 15 minutes. With a small rolling pin, roll each ball into a thin disc shape approximately 10 cm in diameter.
In a bowl, mix the feta cheese, eggs, chopped mint and pepper.
Spoon the cheese mixture onto the pastry circles and fold into a rectangular pillow. Brush the edges with a little water to seal and fry in a shallow frypan in hot corn oil.
To serve, sprinkle with parmesan cheese or serve with fresh yoghurt.
• There is no salt in this dough mixture because of the salt content of feta cheese.