These
are geat as a meal on their own, as part of a meal (with vegies/chips)
Ingredients: Pastry
sheets (Puff pastry - I buy this, making it is too hard)
Method: 1). Get your frozen pastry out and let it defrost while you make the filling. 2). If you want chicken in it, chop some chicken into small pieces, and fry this with garlic and onion 3). Get the fetta cheese, and add to it finely chopped spinach (or use a pre-prepared tub of spinach and fetta), and add the chicken if you wish. 4). If you are making small parcels, cut the pastry into 9 squares. Wet the edges of the squares and place a small spoonful of mixture into one corner, fold the pastry over into a triangle, and using the prongs on a fork, make a |||||| pattern around the edges. 5). If you are making half meal sized parcels, use half a sheet of pastry and place the filling into the centre, folding the sides over and then the edges. Press down firmly to seal. 6). If you are making whole meal sized parcels, use a whole sheet of pastry, place the filling in the centre and fold the corners over so that the points overlap slightly in the centre. 7). When your parcels are done, put them on a tray with the seams (if any) downwards if possible. Don't forget to poke some slits into the pastry to allow the steam to escape. Give them a light spray with oil, or brush the pastry gently with a pastry brush and milk (you can add egg, but it isn't necessary). Put them in the oven to cook. I like to sprinkle sesame seeds on top to look nice... 8). They should go in a hot oven (pastry needs to cook in a hot oven or it just goes bleerrgh instead of crispy), cook until the pastry is browning. Probably about 10-15 mins? These can be eaten straight away, or allowed to cool and put in the fridge for the following day and reheated (If you are intending to reheat them, I'd advise only half cooking them, so that they don't burn in the oven when being reheated). They might go a touch wrinkly/soggy if left till the next day, but it's mostly cosmetic, and they'll still taste fine.
|
