Serves/makes: 8
Ingredients:
150g pecorino cheese, grated
150g haloumi cheese, grated
150g tasty cheese, grated
150g sultanas
1/3 cup self raising flour
3 eggs
1/2 cup mint, shredded
1/4 cup sesame seeds
1/2 tsp mastic beads ground to a powder
1/2 tsp cinnamon, ground
1/2 tbsp mahlepi
1 tbsp dried yeast
250ml milk full fat, warm
500g plain flour
75ml extra virgin olive oil
75g unsalted butter diced
1 tsp salt
Cold water
1 egg, beaten
1 cup sesame seeds
Method:
1. Dissolve the dried yeast with the warm milk.
2. Place into a bowl with the cheeses, SR flour, 3 eggs, 1/4 cup sesame seeds, ground mastic, ground cinnamon, mahlepi and mix until combined.
3. Cover with cling film, and leave at room temp to prove for 8 hours.
4. Place plain flour, evo oil, butter and salt into food processor and blend till there’s no lumps.
5. Whilst blender is going slowly add enough cold water until the dough forms into a ball.
6. Place onto a flour bench and knead briefly till combined (do not over work).
7. Wrap with cling film and place into fridge for 30 minutes.
8. Pre heat oven to 170°C.
9. Add the shredded mint and sultanas to the cheese mixture and stir till combined.
10. Remove pastry from fridge and portion the pastry into 8 balls.
11. Using minimal flour to prevent sticking, roll out pastry to approx 20 cm round.
12. Brush one side of the pastry lightly with beaten egg.
13. Press the egg brushed side of pastry into the sesame seeds
14. Place approx ½ a cup of the cheese mix into the centre of the dough (sesame seed side down).
15. Pinch the edges together to form a square parcel leaving a little of the mix in the centre exposed.
16. Bake for approx 15 minutes until golden brown.