and Pepper Salad (In vinegarette) -
Serves: 2 - 4
3 peppers - 1 of each thickly sliced
1 large onion thickly sliced
1 packet of feta cheese - cubed
For the dressing:
2 tbs of extra virgin olive oil
1 tbs balsamic vinegar
1 or 2 tbs of lemon juice
1/2 tsp sugar
1/2 tsp garlic paste
1/2 tsp mustard
1/2 tsp mixed herbs
Salt & pepper
To make the cheese filling: Combine all the
ingredients in a bowl and mix well.
To make the pastry: Combine butter, oil and water
in bowl. Add sifted flour, 1tbs at a time, stirring to
a smooth paste between additions. Continue adding the
flour until a soft dough is formed. Turn dough onto
floured surface, knead gently until smooth. Cover and
refrigerate for 1 hour. Divide pastry in half; roll
each half between sheets of cling film until very thin.
Use a cutter or teacup. Cut circles from the pastry
(you can make them bigger if you like)
Drop 1 tsp of filling into the centre of each
circle. Fold over and pinch edges together to seal.
Place pastries on greased oven trays and brush with
Bake in a moderately hot oven for about 15 minutes
or until lightly browned.