| 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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