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225g/8oz Shortcrust Pastry 

90ml/3fl.oz. Olive Oil 

50g/2oz Caster Sugar 

Olive Oil for shallow frying





1. Roll the pastry out on a lightly floured surface very thinly, about 2mm/1/8th inch thick.


2. Cut into 10cm/4-inch squares using the tip of a sharp knife which has been dipped in flour.


3. Brush with a little olive oil and sprinkle evenly with the caster sugar then bring each corner of the pastry square into the centre.


4. Heat 2.5cm/1-inch of olive oil in a large frying pan until hot then fry the pastry envelopes for a few minutes until golden and crispy. You may have to do this in batches. Serve immediately.


Variations : Omit the caster sugar and add a spoonful of jam in the centre of the pastry before folding or a spoonful of anari cheese sprinkled with cinnamon.






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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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