Mint - Potato Feta and Watercress Pastries

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Potato, Feta And Watercress Pastries

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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450 grams potatoes -- peeled and chopped

1 bag watercress -- (85 g ) roughly chopped

1 tablespoon chopped fresh mint

200 grams feta cheese -- drained and crumbled

10 sheets filo pastry

4 tablespoons olive oil

salt and freshly ground black pepper

 

Cook the potatoes in boiling water until just tender - about 15 minutes.

Drain thoroughly, then 'dry' in the saucepan over gentle heat. Roughly

mash, stir in the watercress and leave to cool. Stir in the feta and mint

and season with salt and pepper.

 

Work with one sheet of pastry at a time, covering the others with cling film

and a damp tea towel. Brush the pastry with olive oil on one side and cut

into three long strips.

 

Preheat the oven to 200C/Fan 180C/Gas Mark 6. Place a spoonful of the

filling at one end of a pastry strip. Fold the corner of the pastry over

the filling so that the top edge of the pastry is now over the right edge.

Trace the point of the strip and fold this down towards the bottom of the

pastry to create triangle shapes. Continue folding in this way and brush

with any remaining oil. Repeat to make 17 more triangles in the same way.

 

Place the pastries on a baking sheet and bake for 20 minutes or until crisp

and golden. Serve them fresh and warm from the oven.

 

Source:

" Cook Vegetarian! Magazine - March 2009 "

Copyright:

" Maze Media (2000) Ltd "

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Per Serving (excluding unknown items): 1362 Calories; 97g Fat (63.1%

calories from fat); 38g Protein; 90g Carbohydrate; 8g Dietary Fiber; 178mg

Cholesterol; 2261mg Sodium. Exchanges: 5 1/2 Grain(Starch); 4 Lean Meat; 0

Vegetable; 17 Fat.

 

NOTES : Makes 18. Ready in 50 mins. " Got friends coming over? These look

impressive and taste great, but they're an absolute breeze to make " .

 

Nutr. Assoc. : 0 0 0 0 0 0 0