Savory Cheese & Nut Pastries
Yield: serving
Ingredients
- 6 phyllo sheets thawed
- 2 tbsp. chopped parsley
- 1 tbsp. chopped dill
- 1 tbsp. chopped thyme
- ¼ cup grated carrots
- ½ cup grated green zuchinni
- 250 g feta cheese 50 g chunk frozen
- 100 g mozzarella
- ⅓ cup walnuts lightly toasted
- 1 egg separated
- Canola oil
Instructions
- Cut the thawed dough into triangles
- In a medium mixing mix the parsley, dill, thyme, carrot, zucchini, 200 grams of feta, mozzarella and egg yolk. Stir well to incorporate.
- Put 500 ml of canola oil into a 2-3-liter pot and bring up to 375F
- Place a tablespoon of stuffing in each triangle and layer with another triangular sheet. Seal in between each sheet with egg white
- Once the oil has got to temperature, place the triangles in the fryer for 2-3 minutes until golden brown. Transfer the cooked triangles to a tray with paper towel to dry off.
- Finish by rasping walnuts and frozen feta cheese on top
Chef's Tips
You can add ground lamb or beef to the stuffing mixture
Different cheeses could be substituted for the mozzarella
Different cheeses could be substituted for the mozzarella
