Cheese & Turkey Filled Triangles
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THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed 50 minutes

INGREDIENTS

1 puff pastry...

250 g DODONI Light cheese...

12 slices of smoked turkey...

2 tbsp olive oil...

1 medium dry onion...

1 garlic clove...

100 g water...

1 tomato...

1 tsp tomato paste...

1 tsp smoked paprika...

2 springs of fresh basil...

2 springs of fresh oregano...

1 springs of fresh mint...

1 egg...

1 tbsp black cumin...

2 tbsp sesame seeds...

Salt...

Freshly ground pepper...

PREPARATION

Heat the olive oil in a medium non-stick frying pan over medium heat.
On a chopping board, finely chop the onion and garlic, and sauté them in hot oil for 2 to 3 minutes.
Add the tomato paste, stir with a wooden spoon, and sauté for another minute.
Grate the tomato on the large holes of a grater, add it to the pan along with the water, stir and let simmer until it sets for 8 to 10 minutes.
Turn off the heat, finely chop the fresh oregano and basil, add them to the pan along with the paprika, a little salt, pepper, stir and let cool.
Preheat the oven to 200 °C.

EXECUTION

Lay out a piece of parchment paper on the bottom of a backing tray (40*33).
Break the egg in a small bowl and set aside for later. In another bowl, crumble the cheese with your hands. Finely chop the mint and add it to the bowl along with the cheese. Mix and set aside.
Lay the puff pastry sheet horizontally in front of you on the counter. Cut it into 6 equal square pieces.
Place a spoonful of sauce in the centre of each square, followed by a slice of turkey and 1 tbsp of crumbled cheese. Fold the squares into triangles and press the edges firmly together with a fork to look nice.
Repeat the last 3 steps with the remaining pastry.
Brush with some egg, sprinkle some black cumin and sesame seeds on top and prick randomly with a fork so that they do not puff up during baking.
Bake in the middle of the oven for 25 to 30 minutes.

Let cool down slightly and enjoy!