| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Lao | Bread, Cyprus | 12 | Servings |
INGREDIENTS
| 1 1/2 | lb | Strong plain flour |
| 1 | Sachet easy blend yeast | |
| 1 | ts | Salt |
| 2 | ts | Sugar |
| 2 | tb | Olive oil |
| 8 | oz | Cheddar cheese |
| 4 | oz | Halloumi or mozzarella |
| 1 | tb | Plain flour |
| 1 | ts | Baking powder |
| 1 | tb | Crushed dried mint |
| 4 | Eggs; lightly beaten | |
| 1 | Egg; beaten | |
| Sesame seeds |
INSTRUCTIONS
FILLING TO FINISH http://www.hubcom.com/cgi-win/recipe.exe/3$3$0$28$117 1.Make the dough. Sift the flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough. Knead for at least 5 mins. Put into a polythene bag and leave to rise in a warm place for an hour. 2.Make filling. Coarsely grate the cheeses, add flour and baking powder then gradually stir in the mint and beaten eggs until you have a stiffish paste. 3.Preheat the oven to 230 C Gas 8. Divide the dough into egg size peices and roll into 4 " discs. Put a generous tbsp of filling in the centre of each disc and spread slightly. Pull the dough up at 4 points to make a square. Press the corners together to seal and leave to rise. 4.Just before baking, brush with the beaten egg and sprinkle some sesame seeds over. Bake for 12-15 mins until the cheese filling has puffed up and the pastry is golden. Serve warm or cold. Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 24, 1998
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