Leek and Feta Pasties
Mains

Leek and Feta Pasties

Serves
15-20
Prep Time
20 Minutes
Cooking Time
40 Minutes

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

Pastry
2 1/2 cups Pureharvest Organic Unbleached Flour 1/4 cup Pureharvest Organic Extra Virgin Olive Oilor Sunflower Oil
1/4 tsp sea salt
3/4 cup cold water
Filling
2 tbsps Pureharvest Organic Extra Virgin Olive Oil 1 garlic clove
3 leeks
green tops trimmed, halved and cut into 1/2 inch lengths
1/2 bunch parsley
finely cut
1 tbsp sesame seeds
toasted
1 tsp fennel seeds
freshly toasted and ground into a powder
1/2 cup feta
we used 3-4 cubes of Meredith Dairy goats feta in oil but you can use a dry feta which will crumble easily
1/4 tsp sea salt
freshly ground black pepper

First 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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