This Greek meze is perfect for entertaining, and the pastry could not be easier to make. Serve as a nibble or starter, and enjoy the leftovers for weeks to come - they freeze well after they're baked. Just defrost and pop them in a warm oven, and you'll think they're freshly baked.
After brushing the tops with beaten egg, sprinkle with sesame seeds.
You can use 375g plain flour and add 1 tablespoon baking powder if you don't have self-raising flour.
I've just made these and like previous reviewers found the pastry easy to make and it is delicious, so I will use for other recipes. Here is my feedback: I made 32 using a larger cutter -78mm - and still had some pastry left over. Don't be tempted to overfill them and you must crimp the edges really well to stop the filling leaking out. Next time I will take more care on the edges. Some were good, others not so but still tasted delicious. Am waiting the real test when I do these for my Greek friend! Update from my Greek friend - try a little chopped mint in the cheesy filling. Haven't tried this yet but will next time! - 10 Jul 2012
I don't think I've made better pasty. So delicious, and quite easy considering the results one gets! A lovely recipe. Freeze well, too. - 01 Jul 2011
I shall be making this soon! I love these I've brought them from Marks and spencers and their amazing! - 12 Jun 2010