• 2 sheets Puff pastries

  • 200 g Mozzarella grated

  • 200 g Feta cheese

  • 2 Eggs lightly beaten - reserve a little for basting


  • 1.

    Cut the pastry in half; roll out until you can cut 16 rounds with a 10cm pastry cutter (I used a cup). Place aside.

  • 2.

    In a bowl, mash the feta cheese with a fork, mix in mozzarella and then add the eggs. Put a tablespoon of the filling on one half of each round of pastry. Slightly dampen the pastry edges then fold the pastry over the filling to make a half-moon shape. Seal the pies by pressing down with the prongs of a fork and brush with reserved beaten egg for a presentable finish.

  • 3.

    Place on sheets of aluminum foil on a baking tray and bake them in a preheated oven at 200C for 15-20 minutes, or until they are puffed up and golden.

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