INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7 and place in a baking sheet to warm.
1 For the Pastry: Place the flour, fat and salt in a food processor
and whiz for 30 seconds until it starts to come together.
2 Slowly add the water until the pastry dough is formed. Remove the
dough and leave to rest. Remove the stones from the dates and chop
finely.
3 Grate the cheese and place 3/4 in a bowl with the dates, reserving
the rest for later. Grate a little nutmeg over the top and mix well.
4 On a floured surface, roll out the pastry to about 5mm thick. Use a
large 4-5" cutter, or a small plate as a template, to cut rounds of
pastry.
5 Place small amounts of the date and cheese mixture in the centre of
each circle of pastry and brush the edges with a little milk.
6 Fold the pastry in half, making a small pasty and seal the edges
with a fork.
7 Place the pasties on a greased baking sheet, and prick the tops
with a fork. Glaze with milk and sprinkle with grated cheese.
8 Place in the oven for 10 minutes. Heat a small frying pan and add
the coriander and cumin.
9 Dry fry for about 30 seconds, add the oregano and heat for a
further 30 seconds. Remove from the pan and cool in a small bowl.
10 Take the fennel, discard the outer leaves and slice into thin
strips. Slice the tomatoes in wedges and place in a bowl with the
fennel. Cut or tear a handful of basil leaves and add too.
11 Squeeze the lemon juice over the salad and add the oil and some
salt. Grind the cooled spices in a pestle and mortar, sieve over the
salad and mix.
12 Remove the pasties from the oven when golden brown, and serve with
the salad and cucumber slices.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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