Ingredients
Makes Approx 30 pieces.
Dough:
- 4 cups plain flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup canola or other flavourless oil
- 1 & ¼ cup warm water
Filling:
- 400g crumbed feta
- 2 cups shredded mozzarella
- 1 tablespoon nigella seeds
- 1/2 cup of fresh chopped parsley
For the dough:
Add the sifted flour, salt & sugar to a bowl & mix. Make a well in the centre & add wet ingredients. Mix & knead for around 5-6 minutes to activate the gluten, otherwise you can use a stand mixer & mix for around 2 minutes. Dough should be sticky but still easy to work with. Rest for an hour before rolling out.
Split dough into 2 & roll out into a large circle, approximately 3mm thick. Use a cookie cutter to cut as many rounds as you can (roll offcuts into a ball & cover, allow to rest before re-rolling) & fill each round with a heaped tablespoon of filling. Close them into a ‘moon shape’ & either crimp with a fork or press/twist the edges together to seal them closed.
To cook fry in hot oil until golden!
