Pea, Feta and Mint Crescents
These Turkish pastries are made with a very light puffy yogurt pastry and are best eaten straight from the oven. Peas, feta and mint have a spring like quality to them and are a classic harmonious refreshing combination.
Makes: 8
Ingredients:
Pastry
80ml plain yoghurt
1 tbsp olive oil
1 egg, beaten
40g butter, melted
200g plain white or brown flour
1/4 tsp bicarbonate of soda
pinch of salt
Filling
250g frozen peas
3 spring onions, finely chopped
1 tbsp olive oil
150g feta, crumbled
3 tbsps fresh mint, chopped
1 egg, beaten
freshly ground black pepper
Method:
Pre-heat the oven to 190C/Gas5.
Make the pastry. In a large bowl, whisk together the yogurt, olive oil, egg and melted butter. Sieve in the flour with the bicarbonate of soda and the salt. Mix together to make a soft smooth elastic dough. If too sticky add a little more flour. Leave the pastry to rest in the fridge while you make the filling.
Fry the spring onions in the olive oil until soft, add the peas and quickly stir-fry until the peas are bright green. Place the pea mixture into a bowl and leave to cool. When cool, stir in the feta, mint and half the beaten egg (reserve the rest of the egg for brushing the crescents) and season with black pepper.
To make the crescents, divide the dough into 8 and roll out into circles 12cms in diameter.
Share the filling out and place just off centre on the circle, folding over the dough to make a crescent shape, seal the edges by pressing around with your thumb.
Place on a baking tray lined with baking parchment, brush with beaten egg and bake in the pre-heated oven for 20-25 minutes until golden.
Best eaten warm.
Tips: try different fillings to suit the season, grated courgettes in the summer, roasted squash in the autumn or a spicy potato filling in winter.