World Cuisine

Fried Pastries with Goats' Cheese

prep 30 mins cook 5 mins
  • 200 g (7 oz) fresh goats' cheese
  • ½ teaspoon thyme leaves
  • 10 Greek black olives, pitted and roughly chopped
  • 1 egg, beaten
  • 5 sheets filo pastry
  • egg white, for sealing
  • oil, for frying
  • salt and pepper

Mix together the goats' cheese with the thyme and the olives in a salad bowl. Season with salt and pepper and bind with the egg. Set aside.

Separate the filo pastry sheets. Brush each one with the oil, then cut into 4 strips.

Take the pastry strips one at a time and place ½ teaspoon of filling about 2.5 cm (1 inch) from the nearest end. Fold the pastry over and over to wrap the filling in a triangle, then seal the end with a little egg white. Repeat with all the strips.

Heat the oil until a cube of bread browns in 30 seconds and deep-fry the pastries, in batches, until golden on both sides. Drain on kitchen paper.

Serve hot, with lettuce leaves if you wish.

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