2 Tbsp plain flour
2 Tbsp unsalted butter
1 ½ cups milk
½ tsp ground nutmeg
sea salt flakes and freshly ground white pepper
125 g feta cheese, crumbled
1 bunch parsley, finely chopped
½ bunch oregano, finely chopped
finely grated zest 2 lemons
4 sheets frozen shortcrust pastry sheets, thawed
1 free-range egg, beaten
extra virgin olive oil, for shallow frying
lemon cut into wedges, to serve
- Combine flour and butter in a medium saucepan over a moderate heat and cook for 2 minutes, until bubbling. Whisk in milk and nutmeg, then simmer until thickened. Season, then fold in feta. Set aside to cool.
- Beat cheese mixture lightly, then fold in herbs and lemon zest. Cut nine 8cm discs from each sheet of pastry to make 36, then brush one side of each with egg. Spoon filling into the centre of 18 discs (about 1 Tbsp), sandwich together with remaining pastry discs, then crimp edges to seal.
- Shallow fry in batches in extra virgin olive oil for 1-2 minutes each side until deep-golden. Drain on kitchen paper, then serve warm with lemon wedges.