Herb Feta Pastry

Ingredients

• 3 large Eggs (2 whole eggs + 1 egg white, reserve 1 yolk for glaze)
• 2 tablespoons Vegetable oil (Can use olive oil for richer flavor)
• 1 cup Plain yogurt (Full‑fat or low‑fat works; adds moisture)
• 2 tablespoons Granulated sugar
• 1 teaspoon Salt
• 3 cups All‑purpose flour (Sifted)
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1 teaspoon Lemon juice (Freshly squeezed)
• 200 grams Feta cheese (Crumpled)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried mint
• 1 tablespoon Fresh parsley (Finely chopped)
• 2 tablespoons Sesame seeds (Toasted)

Instructions

1. Combine wet ingredients

   Crack 2 whole eggs and 1 egg white into the large mixing bowl. Add 2 Tbsp vegetable oil and 1 cup plain yogurt. Whisk until the mixture is smooth and slightly frothy.

   Time: PT5M

2. Add sugar and salt

   Stir in 2 Tbsp granulated sugar and 1 tsp salt. Continue whisking until the mixture looks creamy.

   Time: PT2M

3. Incorporate dry ingredients

   Sift 3 cups all‑purpose flour into the bowl. Add 1 tsp baking powder and 1/2 tsp baking soda. Mix with a spatula until a shaggy dough forms; no kneading needed.

   Time: PT5M

4. Activate baking soda

   Add 1 tsp fresh lemon juice to the dough and give it a quick stir. You’ll see tiny bubbles forming – this is the leavening action.

   Time: PT1M

5. Prepare the feta filling

   In a separate bowl, crumble 200 g feta cheese. Add 1 tsp dried oregano, 1 tsp dried mint, and 1 Tbsp chopped fresh parsley. Mix until evenly combined.

   Time: PT3M

6. Shape and portion the dough

   Turn the dough onto a lightly floured surface. Pat it into a smooth rectangle about 1/4‑inch thick. Cut into 23 equal circles (about 8 cm diameter).

   Time: PT10M

7. Fill and seal pastries

   Place a heaping teaspoon of feta filling in the center of each circle. Fold the dough over to form a half‑moon, then press the edges together firmly, sealing the edges by crimping with a fork or by pinching.

   Time: PT10M

8. Glaze and add sesame

   Brush each pastry lightly with the saved egg yolk. Sprinkle toasted sesame seeds over the tops.

   Time: PT2M

9. Bake

   Arrange pastries on a parchment‑lined baking sheet, leaving space for slight rise. Bake in a pre‑heated oven at 190°C (375°F) for 18‑20 minutes, until golden brown and the cheese is bubbling.

   Time: PT20M

   Temperature: 190°C

10. Cool and serve

    Remove from oven and let the pastries cool on a wire rack for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

12 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Eggs: Egg substitute (for vegans)
• Instead of Vegetable oil: Melted butter, Margarine
• Instead of Plain yogurt: Greek yogurt, Sour cream
• Instead of Granulated sugar: Honey, Maple syrup (reduce other liquids)
• Instead of Salt: Sea salt, Kosher salt
• Instead of All‑purpose flour: Whole‑wheat flour, Gluten‑free flour blend
• Instead of Baking powder: Cream of tartar + baking soda
• Instead of Baking soda: Potassium bicarbonate
• Instead of Lemon juice: White vinegar (1/2 tsp)
• Instead of Feta cheese: Goat cheese, Paneer (for milder flavor)
• Instead of Dried oregano: Italian seasoning
• Instead of Dried mint: Fresh mint (1 tbsp, chopped)
• Instead of Fresh parsley: Dried parsley (1 tsp)
• Instead of Sesame seeds: Poppy seeds

Equipment Needed

• Large mixing bowl
• Whisk or hand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper (optional)
• Pastry brush
• Sharp knife or pizza cutter
• Cutting board
• Oven

Critical Steps — Do Not Skip

• Seal the pastry edges tightly to avoid filling leakage.
• Brush with egg yolk for color and gloss.
• Bake until golden; over‑baking makes them dry.

Chef Tips from the Video

• Use cold yogurt for a flakier texture.
• For extra flavor, add a pinch of crushed red pepper flakes to the feta filling.
• If you prefer a softer crust, brush with melted butter instead of egg yolk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• The dough can be mixed up to 24 hours ahead and kept refrigerated, covered.
• Unbaked pastries can be frozen on a tray, then transferred to a zip‑lock bag; bake from frozen, adding 5‑7 minutes to baking time.