On Sunday I decided to do a bit of cooking and throw a few things together.
First I made spicy bread: https://cookingwithneil.wordpress.com/2013/05/19/filone-allarrabbiata/
And then these little darlings. They’re from the Greek Islands cook book that Alberto got me for Christmas. (There’s lots of scene setting waffle about where the pies are actually from but I’m going to skip that. Also, I’m not sure that they’re really what I’d call pies, but there you go.)
I’m thinking of doing them for the Eurovision party so I thought I’d give them a try out in advance. They’re tasty little parcels and easy to make and the method of cooking them in hot oil means that the outsides are lovely and crispy and the insides are soft and creamy from the cheese. After trying them out on Alberto and Jim the general consensus is that they are tasty but might work just as well, if not better, with feta so having a little pre-Eurovision experiment was a good idea.
10 sheets of filo pastry
350 of soft, rindless Goat’s Cheese
1ltr of vegetable oil for frying (the recipe says half olive oil and half vegetable oil but I didn’t bother.)
Lay a sheet of pastry out on the work surface.
Scatter 35g of goat’s cheese over the pastry, avoiding the left and right edges for about 4cm on each side.
From the top of the sheet turn the pastry down to cover the cheese and half of the remaining pastry. Then turn the bottom half up so that the cheese is completely covered.
Pinch together the edges and then pull one end round to coil it into a spiral. Be gentle though, very gentle or the pastry will rip.
Pour about 5mm of oil into a frying pan, when hot reduce the heat to medium and then gently slide the pastries into the hot oil. (in batches) If it looks like they’re about to unravel, place the loose edge against the edge of the frying pan – once they start to cook this will soon seal them.
Fry for about 4 minutes until golden brown on the bottom, then very very gently flip them over and cook on the other side until golden brown all over.
Remove from the oil and drain on kitchen paper. The recipe says ‘serve warm’ but they’re just as nice cold.