Friday - - Food -

Prep time 15 mins Cook­ing time 2 hours 30 mins Serves 4 1 egg, beaten FOR A SHORT-CRUST PAS­TRY 250g plain flour, sifted 125g cold but­ter 1 tsp salt 1 tbsp fresh thyme leaves 50–60ml ice-cold wa­ter FOR THE FILL­ING 2 aubergines 1 small onion, finely chopped olive oil 150g feta cheese 1 tbsp chopped pars­ley For the fill­ing, pre­heat the oven to 180°C. Prick the aubergines all over with a fork, place on a bak­ing tray and roast for about an hour. Re­move from the oven, halve the aubergines and scrape out the flesh, spoon­ing it into a sieve over a bowl. Sprin­kle a lit­tle salt over and leave it to drain for an hour. Mean­while, pre­pare the pas­try dough. Place flour, but­ter, salt and thyme in a food pro­ces­sor and blend un­til the mix­ture re­sem­bles bread­crumbs. Add enough of the chilled wa­ter to form a soft dough. Wrap the dough in cling­film and re­frig­er­ate for about 30 min­utes. Roll the pas­try out on a floured sur­face and cut it into 5x5cm squares. To pre­pare the pastelitos, pre­heat the oven to 200°C. Sauté the onion in a pan with a lit­tle olive oil, un­til lightly golden brown. Stir in the feta cheese and pars­ley, and add the mix­ture to the aubergine. Sea­son with black pep­per to taste, dis­card the liq­uid and spoon a lit­tle of the mix­ture into the cen­tre of each pas­try square. Us­ing wa­ter or egg, brush a bor­der around each pas­try square and fold the cor­ners to­gether to make a tri­an­gle. Seal the edges by crimp­ing them with a fork. Place the pas­tries on a bak­ing tray lined with bak­ing pa­per. Brush each pastelito with beaten egg, and bake for 30 min­utes or un­til they are golden brown. Serve with sweet chilli dip­ping sauce.

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