Cheese pockets

Cheese pockets

By
From
Cooking from the Heart
Makes
30
Photographer
Mark Roper

Pastry

Ingredients

Quantity Ingredient
3 cups self-raising flour
1 cup plain flour
2 teaspoons sea salt
30g butter, melted
100ml sunflower oil
1 cup water, warm
1 egg, beaten
sesame seeds, for sprinkling

Filling

Quantity Ingredient
2 cups parmesan cheese, grated
1 cup cheddar cheese, grated
3 large eggs
1 cup potato, cooked and mashed

Method

  1. To make the pastry, mix the flours and salt together in a large bowl, then rub in the butter and oil. Gradually add the water and mix the dough by hand to make a soft ball. Wrap in plastic wrap and allow the dough to rest for 20 minutes.
  2. Process all the filling ingredients in a food processor and set aside.
  3. Preheat the oven to 190°C. Grease a large baking tray.
  4. Roll out some of the dough on a floured surface, then cut out circles using the rim of a glass. Place a small amount of filling on one half of each circle, then fold the other half over. With damp fingers, squeeze the pockets closed. Make a tiny slit on top of the pockets with a knife, then place on the baking tray. Continue with the remaining dough and filling. Brush each pocket with the egg and sprinkle with sesame seeds. Bake for 12 minutes, or until the pockets are slightly brown on top and cooked on the bottom.
  5. Alternatively, you could roll out some of the dough into a rectangle about 5 mm thick. Spread the dough with the filling, then roll up the pastry from one end to form a Swiss roll. Cut the roll into 3 cm slices and place them on the baking tray, then continue with the remaining pastry and filling. Brush the pockets with beaten egg, sprinkle with sesame seeds and bake for 15 minutes.
Tags:
Jewish
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