Greek cuisine · Dough, Pasta & Rice

Shortcrust Feta Pastries

Shortcrust pastries with a feta-and-egg filling, folded into half-moons and baked golden in the oven.

Ingredients · for 6 servings

• 400 g flour
• 200 g yogurt
• 150 g cold butter
• 1 tsp baking powder
• 1 tsp salt
• 300 g feta
• 2 eggs
• 1 egg for brushing
• 1/2 tsp pepper
• 1 tbsp sesame seeds

Instructions

1. Mix flour, baking powder and salt, add the cold butter in flakes and rub in with your fingertips until crumbly, then work in the yogurt and quickly bring together into a smooth dough; chill for 30 min.
2. Crumble the feta finely, mix with the two eggs and the pepper until you get a spreadable but not runny mixture.
3. Roll out the dough in portions on a floured surface to 3 mm thickness and cut out circles of about 9 cm with a glass.
4. Place 1 tsp filling on each circle, moisten the edge with water, fold into a half-moon and press the edge firmly with a fork.
5. Arrange the pastries on a baking sheet lined with parchment paper, brush with beaten egg and sprinkle with sesame seeds.
6. Bake at 180°C top/bottom heat for 25–30 min. until evenly golden brown, then let cool for 5 min. and serve warm.