Lebanese Fatayer

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   Make the cheese filling by adding the feta, cream cheese, parsley and lemon juice to a bowl.

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   Mix well.

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   Season to taste with salt and pepper.

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   2.

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   To make the pastry, combine the butter, oil and water in a bowl.

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   Sift in the flour, about one tablespoon at a time, all the while stirring it into a smooth paste.

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   Continue adding the flour untill a soft dough is formed.

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   Turn the dough onto a floured surface and knead gently until smooth.

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    3.

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    Cover and refrigerate for 1 hour.

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    4.

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    Divide pastry in half; roll each half between sheets of cling film until very thin.

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    5.

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    Use a cutter or teacup to cut circles from the pastry (you can make them bigger if you like).

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    Drop 1 teaspoon of filling into the centre of each circle.

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    Fold over and pinch edges together to seal.

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    6.

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    Place pastries on greased oven trays and brush with beaten egg.

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    Bake in a moderately hot oven (around 350 degrees) for about 15 minutes or until lightly browned.

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    Imagine all the different fillings you could make.

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    Some of my favorites are spinach and feta, or pumpkin, feta and pine nuts.

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    But a meat filling would be great as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.