Leek and Feta Pasties
It’s February, which means we can’t pretend that we’re on holidays anymore – it’s back to school and back to work. It also means packed lunches – but banish any thoughts of soggy sandwiches, because we’re going to show you our 2015 lunchbox favourite. And there’s not a dry carrot stick in sight. Encased in a quick and tasty pastry, these Leek and Feta Pasties are portable, durable and definitely tasty. They’re perfect for a midday meal because you can make a big batch ahead of time and, come weekday mornings, they’re ready and waiting to be slipped into lunchboxes. A no fuss, nourishing lunch to get you and your family through the day. So armed with these little gems, we hope your return to school and work is a happy and relaxed one. ps stayed tuned for the recipe for the delicious Ancient Grain and Pomegranate Salad in these pics! 
Images: Photographically IngredientsPastry
Filling
InstructionsFirst you need to make the pastry. Combine the flour with the salt and rub in the oil. Add water and mix until well combined. Lightly knead into a smooth ball, cover and set aside to rest for at least 30 minutes. In a frypan, sauté the garlic and leeks in the oil for a few minutes until soft. Add the salt with a couple of tablespoons of water, cover and simmer on a low heat for another 5 mins. Remove from heat and add the parsley, sesame seeds, fennel powder, feta and a little fresh black pepper. Mix well and set aside to cool. Divide the dough into about 15-20 balls, depending on how large you would like your pasties to be. Roll each ball out into a thin circle and place approximately 1-2 tablespoons of leek mixture into the middle. Fold edges together. Fold and twist pastry to seal the edges in a rope like fashion, then prick each pastie with a fork to allow steam to escape. Place on an oven tray and bake at 190°C for approximately 15-20 mins or until golden. Baste with a little oil or water near the end of baking to bring out the colour of the pastry.
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