AUBERGINE, THYME AND FETA PASTELITOS
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.