By Paul Gayler
This marriage of sweet and salty flavours is common in Mediterranean countries. I like to serve some creme fraîche with the turnovers, which makes for a nice contrast of temperatures.
To make the pastry, sift the flour into a bowl, stir in the sugar, then rub in the butter pieces with your fingertips to give a coarse, sandy texture. Stir in enough water to make a soft, pliable dough. Turn out on to a lightly floured work surface and knead for 4-5 minutes, until smooth and elastic.
Place the feta in a bowl and crush it to a coarse pulp with a fork. Add the cream chees