These tasty
little parcels are very good still warm from oven, but let them cool down and they’ll
pack a real punch for a picnic, a party or a lunchbox.
For the
pastry:
400g plain
flour
250g
chilled unsalted butter cut into small cubes
100ml cold water
1 egg
For the
filling:
300g potato
3 garlic
clove, finely chopped
2 teaspoons
peppermint
2
tablespoon olive
200g goat’s
cheese
2
tablespoon lemon juice
sea salt
and freshly ground black pepper
To make the
pastry:
Stir the flour and salt together. Add the butter and rub in with your
fingertips, until the mixture resembles fine breadcrumbs. Mix in the
cold water and egg little by little, until the pastry just comes together, then
turn out on to work surface and knead briefly to bring it into ball. Wrap and
chill for 30 minutes.
For the filling:
Boil potato’s
until soft.
Tip the goat’s
cheese garlic, peppermint, lemon juice into a bowl and mash together thoroughly.
Preheat the
oven to 180C. Line a baking sheet with baking parchment or non-stick liner.
Roll out
the pastry to a rectangle about 0,5cm, and cut into circle. Divide the goat’s
and potato mixture between the circles, then fold the pastry diagonally to
enclose the filling and crimp the edges well to seal.
Brush with
milk, transfer the parcels to the prepared baking sheet and bake for about 25
minutes or until golden brown.
Eat the pastry warm or cold.
