Pastelitos Recipe

Recipe and styling Raphaella Frame-Tolmie Food assistant Leila Padayachi Photographs Russell Smith Ingredients for a short-crust pastry:

  • 250g plain flour, sifted
  • 125g cold butter
  • 1t salt
  • 1T fresh thyme leaves
  • 50-60ml ice-cold water
Directions: Place the flour, butter, salt and thyme leaves in a food processor or mixer and blend until the mixture resembles breadcrumbs. Add enough of the chilled water to form a soft dough. Wrap the dough in clingfilm and refrigerate it for about 30 minutes. Roll the pastry out on a floured surface and cut it into 5x5cm squares. Ingredients for the filling:
  • 2 aubergines
  • Salt
  • 1 small onion, finely chopped
  • Olive oil
  • 150g feta cheese
  • 1T chopped parsley
  • Black pepper
  • 1 egg, beaten
Directions: Preheat the oven to 180°C. Prick the aubergines all over with a fork, place on a baking tray and roast for about an hour. Remove from the oven, halve the aubergines and scrape out the flesh, spooning it into a sieve over a bowl. Add half a teaspoon of salt and drain for a further hour. Preheat the oven to 200°C. Sauté the onion in a pan with a little   olive oil, until lightly golden brown. Stir in the feta cheese and parsley, and add the mixture to the aubergine. Season with black pepper to taste, discard the liquid and spoon a little of the mixture into the centre of each pastry square. Using water or egg, brush a border around each pastry square and fold the corners together to make a triangle. Seal the edges by crimping them with a fork. Place the pastries on a baking tray lined with baking paper. Brush each pastelito with beaten egg, and bake for 30 minutes or until they are golden brown. Serve with sweet chilli dipping sauce. Serves 4 This recipe is featured in the July 2013 issue of House and Leisure. For more delicious recipes, get your copy. On sale now!