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