Saturday 13 February 2010

Cheesey basil hotpockets

Hot melty cheesey treats.

I had some filo pastry leftover from yesterday's chicken pie (recipe to follow) and didn't want it to go to waste. There was some feta lurking about in the fridge that wasn't going to last much longer, so I combined the two with a few other bits and pieces and came up with these goodies. Eat hot from the oven.

Ingredients (makes 8):

- 2 sheets filo pastry (you can buy this frozen in the supermarket quite cheaply)
- 1/2 block feta
- 1 packet mozzerella, cut into small pieces
- 1 small onion, finely chopped
- 1/2 a courgette, finely diced
- 1 clove garlic, finely chopped
- Handful fresh basil


- In a frying pan, sweat together the onion, courgette and garlic in some olive oil until all soft (about 10 mins). Season with salt and pepper and set aside.
- In a bowl, mash the feta and mix in the mozzerella. Chop the basil finely and mix it in.
- Add the contents of the frying pan and mix all ingredients together well.
- Cut each sheet of filo pastry into 4 pieces; first slice lengthwise along the sheet, then cut widthwise.
- Take one piece of the filo and place a spoonful of the cheese mixture on the left-hand side, leaving about 1/2 inch border. Brush the filo with a little olive oil and fold the pastry over the cheese, sealing the edges well. Fold the filo over twice more, sealing with olive oil, until you have a fully sealed triangle. See this brilliant recipe for better instructions with pictures.
- Repeat with the rest of the filo and cheese and bake them in the oven at 180 degrees for 10 minutes, until golden brown and making your kitchen smell like heaven.
- Eat hot!

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