Potato, feta and mint pasties (and freaky coincidences)

The Household went to Lane Cove farmers’ market this morning and fell in love with the Syrian stall. We scoffed down falafel rolls on the spot then stocked up on kibbeh, baba ganouj, hummus and pita bread to take home for our dinner. I also grabbed half a dozen baklava to take to a friend’s for lunch, as a gift for the house. We were greeted at the friend’s with a fabulous spread of kibbeh, hummus, baba ganouj and pita bread … What are the odds of that? I cant remember the last time I had kibbeh … At least it meant my baklava – being very much in theme – was well received.

Don’t you think that’s a bit freaky? I think that’s a bit freaky. So I’m kinda wishing we weren’t having kibbeh, hummus, baba ganouj and pita bread for dinner … No matter how delicious it might be.

What’s on the menu for you tonight? If you have some leftover mashed potato in the fridge, give this recipe a try. It’s yum.

Recipe: Potato, feta and mint pasties

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 3 sheets puff pastry, defrosted
• 1 & 1/2 cups of mashed potato
• 1 cup crumbled feta
• 2 eggs, lightly beaten + 1 extra
• 2 tbsp fresh mint

METHOD: Pre-heat oven to  200°C (180°C fan-forced).

Heat olive oil in a heavy based pan. Saute onion and garlic gently until softened. Set aside to cool.

Mix potato, feta, egg and mint in a bowl. Stir through onion mixture.

Cut four circles into each sheet of puff pastry. Place a heaped tablespoon of potato mixture on one side of each pastry circle, leaving a 1cm edge. Brush edge with beaten egg. Fold pastry circle over mixture and use a fork to press the edges together. Brush with beaten egg and place on baking paper on a baking tray.

Bake in oven for 20 minutes until golden. Makes 12.