I love all types of fatayer (filled pastries) so when I saw Leiths Chef Alison Cavaliero had selected this Lebanese cheese parcels recipe as a pick for Bonfire Night, I just had to share it. Small pies like these are great for get togethers and are normally a hit with all ages.
1 Block of puff pastry
Extra flour, to dust
For the filling
100g full-fat cottage cheese
Small handful of dill or flat-leaf parsley sprigs
Freshly ground black pepper
Method: How to make Fatayer bil Jibneh (فطائر بالجبنة)
1. To make the filling, put the cottage cheese in a sieve set over a bowl, to drain. Discard the liquid and put the cheese in a bowl. Crumble in the feta and chop and add the mozzarella. Mash all the cheeses together with the back of a fork.
2. Finely grate enough lemon zest to give ½ tsp and add to the cheeses. Roughly chop enough dill or parsley leaves to give ½–1 tbsp and add to the mixture with a good grinding of pepper. Adjust the seasoning, herbs and lemon zest to taste.
3. Roll out the chilled pastry on a lightly floured surface to a 3mm thickness. Using a 10cm plain or fluted pastry cutter, cut out 8 or 9 circles. Divide the filling between the circles, placing it on one half of the circle and leaving a border around the edge.
4. Using a fork, lightly beat the egg with a pinch of salt, then pass through a sieve. Brush a little beaten egg around the edge of each pastry circle. Fold each circle in half, encasing the filling, seal carefully to make half-moon shaped parcels and brush with a little more of the beaten egg to glaze. Transfer to a baking sheet and chill until firm. Meanwhile, heat the oven to 200°C/gas mark 6.
5. Glaze the parcels again and bake in the oven until puffed up and lightly golden. Delicious served with caramelised onion marmalade.
Recipe extracted from the book Leith’s ‘How to Cook‘ – Click to see the book and buy on Amazon (aff)
More Middle Eastern Recipes
Recipe and image credit: Leiths Cooking School.