Courgette, Feta and Mint Quinoa Pasties

Name: Courgette, Feta and Mint Quinoa Pasties
Yield: Serves 4
Ingredients: 10 ml/2 tsp Dijon mustard; ground black pepper; 275 g/10 oz/2½ cups quinoa flour; 75 g/3 oz/6 tbsp butter, softened; 1 medium courgette (zucchini); 1 cooking apple, about 115 g/4 oz in weight, peeled, cored and grated; milk, for brushing; 175 ml/6 fl oz/¾ cup cold water; 275 g/10 oz/1⅔ cups cooked red quinoa; mint jelly, to serve; 300 g/11 oz feta cheese, crumbled; 15 ml/1 tbsp fresh mint, torn

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

These crisp little pastry packages make a great appetizer, served with mint jelly. They are also good lunch box fillers. Red quinoa adds colour to the filling, but white quinoa would work perfectly well. If time is tight, use store-bought filo pastry instead of making your own, although you won’t benefit from the double quinoa hit.

Ingredients

For the pastry

75 g/3 oz/6 tbsp butter, softened
275 <

Starter
Gluten-free
Vegetarian

Method

Make the pastry. Rub the butter into the flour in a large bowl, until the mixture resembles fine breadcrumbs.
Add the mustard to the bowl, and then gradually add enough cold water to make a smooth dough. Wrap in clear film (plastic wrap) and chill in the refrigerator for 30 minutes.
Grate the courgette straight on to a dish towel or several pieces of