These light little pies are a treat for a picnic and can be eaten without plate or fork. With their crisp pastry they are nicest eaten warm; you can reheat them and take them to your picnic well wrapped in newspaper.
Make the pastry first. Sift the flour and salt into a bowl. Gently melt the butter and pour it into the flour, stirring with a wooden spoon to mix evenly. Add the egg white and continue to stir until you have a smooth, soft dough. Leave the dough in the bowl for about 5 minutes, until it has cooled slightly. Then divide the still-warm dough into 12 pieces and roll into balls. Put one in each patty tin and press it to line the tin so that it comes
Meanwhile, prepare the filling. In a mixing bowl, whisk the cream and egg yolks together until slightly thickened. Whisk in the cayenne pepper and a very little salt. Crumble in the feta cheese, add the oregano and stir to mix. Slice the sun-dried tomatoes into small pieces and stir into the mixture.
When the pastry is chilled,
© 1997 Josceline Dimbleby. All rights reserved.