Friday, November 18, 2016

MENU dish of the week South African Feta & Peppadew Phyllo Borek

If you need a quick canapé, try this one. Lynne had to think on her feet last week as we were very busy, but she needed something to take to our wine club. We had some Phyllo pastry in the freezer, some feta and peppadew in the fridge and in the larder a tin of tuna. This is what she made

4 rounds of plain or herb feta cheese, about 400 gm - 8 to10 well drained peppadew peppers, roughly chopped - a tin of tuna in water, also well drained - 6 sheets of Phyllo pastry - 1/4 cup of melted butter - 2 T raw white sesame seeds

Mix the first three ingredients together to form a good filling. Turn your oven on to 200⁰C. Flavour with a little pepper or cayenne, depending on whether you are using hot or normal peppadews. Lay down some cling film and spread out a sheet of Phyllo. Using a pastry brush, paint it with melted butter then lay another sheet on top and butter that, until you have three layers. Cut into oblongs approximately 14 x 9 cm, place a heaped teaspoonful of the feta mixture 2 cm from the top of the oblong, cover with the Phyllo above it, fold in the sides well to prevent leakage and roll up till you have small parcels. Repeat till you have used all the pastry and filling. Seal the bottoms with melted butter and glaze the tops with more. Place the borek on baking paper on a baking tray, sprinkle over the sesame seeds and put into the oven until the borek are crisp and golden. Serve warm 
© John & Lynne Ford, Adamastor & Bacchus 2016

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