Lebanese Fatayer

1. Make the cheese filling by adding the feta, cream cheese, parsley and lemon juice to a bowl. Mix well. Season to taste with salt and pepper.

2. To make the pastry, combine the butter, oil and water in a bowl. Sift in the flour, about one tablespoon at a time, all the while stirring it into a smooth paste. Continue adding the flour untill a soft dough is formed. Turn the dough onto a floured surface and knead gently until smooth.

3. Cover and refrigerate for 1 hour.

4. Divide pastry in half; roll each half between sheets of cling film until very thin.

5. Use a cutter or teacup to cut circles from the pastry (you can make them bigger if you like). Drop 1 teaspoon of filling into the centre of each circle. Fold over and pinch edges together to seal.

6. Place pastries on greased oven trays and brush with beaten egg. Bake in a moderately hot oven (around 350 degrees) for about 15 minutes or until lightly browned.

Imagine all the different fillings you could make. Some of my favorites are spinach and feta, or pumpkin, feta and pine nuts. But a meat filling would be great as well.