Courgette, Feta and Mint Quinoa Pasties


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

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.


For the pastry

  • 75 g/3 oz/6 tbsp butter, softened
  • 275 g/10 oz/ cups quinoa flour
  • 10 ml/2 tsp Dijon mustard
  • 175 ml/6 fl oz/¾ cup cold water
  • milk, for brushing
  • mint jelly, to serve

For the filling

  • 1 medium courgette (zucchini)
  • 1 cooking apple, about 115 g/4 oz in weight, peeled, cored and grated
  • 275 g/10 oz/1⅔ cups cooked red quinoa
  • 300 g/11 oz feta cheese, crumbled
  • 15 ml/1 tbsp fresh mint, torn
  • ground black pepper


  1. Make the pastry. Rub the butter into the flour in a large bowl, until the mixture resembles fine breadcrumbs.
  2. 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.
  3. Grate the courgette straight on to a dish towel or several pieces of kitchen paper. Roll up the towel or paper and squeeze over a sink or bowl to remove excess water.
  4. Transfer the grated and squeezed courgette to a large bowl and add the grated apple. Mix in the crumbled feta cheese, mint and black pepper. Preheat the oven to 190°C/375°F/Gas 5.
  5. Divide the chilled pastry into two pieces, roll out and cut each into four circles about 13 cm/5 in in diameter.
  6. Divide the filling between the eight pastry rounds, positioning it on one half of each circle.
  7. Fold over the other half of the circle to enclose the filling, and press the edges together to make a small pasty shape. Crimp the edges for decorative effect and make a small slit in the top of each one.
  8. Place the pasties on baking sheets (no oiling needed) and brush the tops with a little milk. Bake for 20-25 minutes, until the pastry is crisp and golden. Serve warm with mint jelly.


For Cheese and Onion Pasties, replace the grated apple with finely chopped onion, and the feta cheese with mature (sharp) Cheddar cheese.

Nutritional Information: Gluten free Energy 618kcal/2585kJ; Protein 22g; Carbohydrate 63g, of which sugars 5g; Fat 33g, of which saturates 22g; Cholesterol 85mg; Calcium 339mg; Fibre 6g; Sodium 1134mg.