| 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 |
t |
Salt |
| 2 |
t |
Sugar |
| 2 |
T |
Olive oil |
| 8 |
oz |
Cheddar cheese |
| 4 |
oz |
Halloumi or mozzarella |
| 1 |
T |
Plain flour |
| 1 |
t |
Baking powder |
| 1 |
T |
Crushed dried mint |
| 4 |
|
Eggs, lightly beaten |
| 1 |
|
Egg, beaten |
|
|
Sesame seeds |
INSTRUCTIONS
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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