Name: Onion and filo pastries
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 tablespoons, plus extra for brushing olive oil; 4 finely sliced red onions; 1 teaspoon plus extra for topping dried mint; 3 cup pecorino, grated; 200 gram finely chopped haloumi; 3 lightly beaten eggs; 1/3 cup cream; 1/3 cup finely sliced fresh mint; 15 sheets, halved lengthways filo pastry; marinated olives, to serve

Ingredients

2 tablespoons, plus extra for brushing olive oil

4 finely sliced red onions

1 teaspoon plus extra for topping dried mint

3 cup pecorino, grated

200 gram finely chopped haloumi

3 lightly beaten eggs

1/3 cup cream

1/3 cup finely sliced fresh mint

15 sheets, halved lengthways filo pastry

marinated olives, to serve

Method

1.Preheat oven to very hot, 220°C. Line 2 oven trays with baking paper.

2.Heat oil in a large frying pan, on medium. Cook onions and dried mint together, 10-15 minutes, stirring, until onion begins to caramelise.

3.In a large bowl, combine pecorino, haloumi, eggs, cream and mint. Add cooled onions and season to taste.

4.Place half filo sheet onto a clean surface. Fold in halves lengthways. Brush with a little olive oil. Place a heaped tablespoon of cheese mixture at end closest to you, leaving a 2cm border. Fold over to form a triangle, continue to fold to the end of pastry strip, retaining the triangular shape. Place on tray and repeat with remaining ingredients.

5.Brush tops with oil. Sprinkle with extra dried mint and salt. Bake 12-15 minutes, until goIden brown. Serve with olives

Cover filo with a clean tea towel while working to prevent it from drying out.
Note

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Ingredients

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