* Spanish pasty

Ingredients:

The Paste:

- 4 cup plain flour 

- 2 t-spoons yogurt

- 1/3 cup Olive oil 

- 1/2 tea.spoon Baking powder. 

- 2 tea.spoons yeast.

-1  table.spoon salt..

-1 tea.spoon sugar

- 1 1/2 cup of warm water.

The filling:

- 2 cups of chopped spinach leaves.

- 150 g feta cheese.

- 1 t.spoon black pepper.

The method.

  Make the pastry first, then while it is resting tn a warm location. Prepare the filling. 

To make the pastry 

  In a large bowl combine 3 cups of flour, sugar, yeast, yogurt and salt. Pour olive oil and the warm water.Knead the mixture, gradually adding enough of the remaining flour mixture so that the pastry is no longer sticky. Continue kneading until the pastry is smooth and elastic.Shape pastry into a ball and put in an large oiled bowl, turning the pastry to coat it with the oil. Allow to rise until doubled in size (45 minutes to 1 hours).

To make the filling

   Heat the t eval pan, put the chopped Spanish, wait until wilt. put the spinach in refinery, then add the feta cheese. season the filling.

To assemble your pasty 

  Punch down the pastry and divide into 2 pieces.roll out each pieces fairly thinly and cut into discs. I cut mine using a small glass bowl measuring 13 cm/5 inches, but you can make your pasties any size you want depending on your whim.

  layer equal amount of spinach in the center of each pastry circler.

Brush the edges of the pastry with water, fold one sideover to make a half-moon or D shape, and crimp together between the forefinger and thumb of one hand and forefinger of the other to create a seal along the side of the pasty.

  Place on a baking tray, brush with a milk or beaten egg glaze, and cook for 20 to 25 minutes until the pastry is golden and the filling cooked through.