Pea, Feta and Mint Crescents
These Turkish pastries are made with a very light puffy yogurt pastry
and are best eaten straight from the oven. Peas, feta and mint have a
spring like quality to them and are a classic harmonious refreshing
combination.
Serves 2/4 Vegan
Ingredients for the pastry:
• 80ml plain yoghurt
• 1 tbsp olive oil
• 1 egg, beaten
• 40g butter, melted
• 200g plain white or brown flour
• 1/4 tsp bicarbonate of soda
• pinch of salt
Ingredients for the filling:
• 250g frozen peas
• 3 spring onions, finely chopped
• 1 tbsp olive oil
• 150g feta, crumbled
• 3 tbsps fresh mint, chopped
• 1 egg, beaten
• freshly ground black pepper
Method
1. Make the pastry. In a large bowl, whisk together the yogurt, olive
oil, egg and melted butter. Sieve in the flour with the bicarbonate of
soda and the salt. Mix together to make a soft smooth elastic dough. If
too sticky add a little more flour. Leave the pastry to rest in the fridge
while you make the filling.
2. Fry the spring onions in the olive oil until soft, add the peas and
quickly stir-fry until the peas are bright green. Place the pea mixture
into a bowl and leave to cool. When cool, stir in the feta, mint and half
the beaten egg (reserve the rest of the egg for brushing the crescents)
and season with black pepper.
3. To make the crescents, divide the dough into 8 and roll out into
circles 12cms in diameter.
4. Share the filling out and place just off centre on the circle, folding
over the dough to make a crescent shape, seal the edges by pressing
around with your thumb.
5. Place on a baking tray lined with baking parchment, brush with
beaten egg and bake in the pre-heated oven for 20-25 minutes until
golden. Best eaten warm.
Tips
try different fillings to suit the season, grated courgettes in the
summer, roasted squash in the autumn or a spicy potato filling in
winter.
