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1
It is important to roll out the puff pastry as thinly as you possibly can.
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2
It is easier to do this if you cut it into four equal pieces and roll out each one separately.
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3
Dust the rolling surface and the rolling pin with flour.
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4
Roll out the first sheet of pastry, turning it over and dusting it with flour.
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5
Cut 6 rounds with a 4-inch pastry cutter.
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6
Make a ball out of the off-cuts, roll this out, and make 2 more rounds.
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7
Put the 8 rounds in a pile and wrap it in plastic wrap.
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8
Do the same with the remaining pastry.
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9
For the filling, blend the mozzarella in the food processor.
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10
In a bowl, mash the feta cheese with a fork, add the mozzarella, and mix well together, then mix in the eggs.
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11
Put a tablespoon of the filling on one half of each round of pastry.
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12
Dip your finger in water and slightly dampen the pastry edges (this will make them stick better), then fold the pastry over the filling to make a half-moon shape.
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13
Seal the pies by pinching the edges very firmly together.
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14
A traditional way is to finish the pies by twisting the edges, making a scalloped effect; another is to press down the edges with the prongs of a fork.
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15
Arrange the pies on sheets of foil on baking trays.
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16
Brush the tops with melted butter and bake them in an oven preheated to 400F for about 15 to 20 minutes, or until they are puffed up and lightly golden.
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17
Instead of baking, deep-fry the pies in vegetable oil, turning them over once.
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18
Drain them on absorbent paper towels.
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19
For a shiny golden color, instead of brushing with melted butter, brush the pies with an egg yolk mixed with a drop of water.
