Serves/makes: 6


½ tablespoon dried yeast

100ml Milk full fat , warm (body temp)

70g Pecorino Cheese grated

70g Haloumi Cheese grated

70g Tasty Cheddar Cheese grated

1/3 cup SR Flour
2 Eggs

1Tablespoon Sesame Seeds

¼ Teaspoon Cinnamon ground

¼ teaspoon Mahlepi

¾ cup Shredded Mint

70g Sultanas or raisons

250g Plain Flour

30ml Extra Virgin Olive Oil

40g Unsalted Butter diced

½ teaspoon salt

Ice Water

1 Egg beaten

1 cup Sesame seeds



1.      Dissolve the dried yeast in the warm milk
2.      Place into a bowl with the cheeses, SR flour, 2eggs, 1 tablespoon   sesame seeds, ground mastic, ground cinnamon, mahlepi and mix to combine
3.      Cover with cling film, leave in a warm place to prove for 2 hours
4.      Place plain flour, olive oil, butter and salt in food processor blend till          there are no lumps
5.      Whilst blender is going slowly add enough ice water until mixture forms    into a ball
6.      Place onto a floured bench and knead briefly till combined (do not   overwork)
7.      Wrap in cling film and place in the fridge for 30 minutes

8.      Preheat oven to 170c

9.      Add the shredded mint and sultanas or raisons to the cheese           mixture until combined

10.    Remove pastry from fridge and portion into 6 balls

11.    Using minimal flour to prevent sticking. Roll each pastry to approx. 20 cm round

12.    Brush 1 side of the pastry lightly with beaten egg

13.    Press the egg brushed side of the pastry into the sesame seeds.    Repeat with remaining pastry discs

14.    Divide cheese mixture between the 6 pastries, placing the cheese mixture into the centre of each (sesame side down)

15.    Pinch the edges together to form a square parcel leaving a little       mix in the centre exposed

16.    Bake for approx. 15 minutes until golden brown

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