Wednesday,19 September, 2018
Current issue | Issue 1251, (18 - 24 June 2015)
Wednesday,19 September, 2018
Issue 1251, (18 - 24 June 2015)

Ahram Weekly

Sufra Dayma - Mincemeat and feta cheese mini pies

Yields approximately 20-25 (depending upon size)

2 cups All-Purpose flour
200 gm chilled, cubed butter
Chilled water (small amount)
1 tsp salt
1/2 tsp oregano (optional)
Sesame seeds to sprinkle on top of pies
1 cup cooked mincemeat
200 gm Feta cheese
1/4 cup parsley leaves (finely chopped)

Into a food processor, add flour, salt, oregano and butter.  Set the motor running on pulse, at short, quick bursts, until mixture resembles wet sand. Run motor on pulse again, while gradually adding very small amounts of chilled water.  Stop motor as soon as mixture starts collecting together.  Remove from machine and form into one round disc. Cover with plastic wrap and refrigerate to rest; for at least 30 minutes.  Meanwhile mix all filling ingredients well together. Remove pastry from refrigerator.  Allow to reach room temperature once more, then over a worktop surface, roll dough flat and as thin as possible; by means of a roller pin.  With a round dough cutter, or by the top rim of a round drinking glass, cut round patties of dough.  Fill each piece with an amount of the filling; by means of a tiny spoon.  Fold dough over filling,  forming a crescent. Press tips gently by means of a fork, to seal, then layer on a baking tray.  Allow a small space between each pie.  Repeat with remaining dough, until all quantity is finished. Sprinkle a few sesame seeds on top of each pie.  Bake in a preheated oven at 180 degrees C.  When tops turn slightly golden; approximately 30 minutes, remove from oven and serve as an Iftar starter or at sohour.  
Ramadan Kareem !!

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