BAKOULA, FETA AND PINE NUTS HAND PIES
Makes 8 hand pies
INGREDIENTS
●
2 tablespoons olive oil
●
400g Swiss chard, stalks
removed, leaves cut into strips 3cm
wide
●
2 tablespoons finely chopped flat leaf parsley
●
1 tablespoons finely chopped fresh coriander
●
1 tablespoons lemon juice
●
2 garlic cloves, peeled and crushed
●
1 teaspoons
paprika
●
½ teaspoon ground cumin
●
¼ teaspoon salt, or more to taste
●
60g feta,
crumbled
●
2 tablespoons pine nuts
●
320G ready-rolled shortcrust pastry sheets
●
1 egg, beaten
METHOD
• Preheat
the oven to 220°C (200°C fan).
• To make the bakoula serving of mixed greens, heat the olive
oil in a huge pot over a medium-low warmth. Include the Swiss chard and
afterward mix in the rest of the fixings, spread the skillet and cook for around
8 minutes until the chard is delicate. Reveal the dish and cook for a further 5
minutes or until all the fluid has vanished, blending sporadically. Taste and
alter the flavoring, including more salt if vital. Expel the dish from the
warmth and mix in the feta and pine nuts. leave the occupying too cool to room
temperature, when you can begin gathering the hand pies. Then again, move the filling to a bowl, spread with
cling film and refrigerate until prepared to utilize; it will keep for as long
as 2 days.
• Unroll your baked good sheets on to a work surface and cut
each sheet into squares or square shapes. Spoon around 4 tablespoons of the
filling in the focal point of each square/square shape. Overlay one corner over
the filling to meet the contrary corner
to frame a triangle or a square shape, at that point seal the edges by pushing
down with the prongs of a fork.
•
Place the turnovers on the
lined preparing plate, leaving about 2CM between them. Brush their
tops with the beaten egg and heat for around 20 to 25 minutes until brilliant earthy colored.

No comments: