Potato and Feta Cheese Pockets

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Crust:

2 cups all-purpose unbleached white whole wheat flour

1 cup cold butter, diced

Pinch of salt

6 tablespoons ice water

Place flour and salt in a food processor fitted with a steel blade. Pulse a few times to combine. Add butter and pulse 12-15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button until dough starts to come together.

Turn dough onto a well floured board and form into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Divide dough into 6 pieces and roll each on a floured surface into 9-inch circles. 

Filling:

4 medium potatoes, chopped into bite size pieces

2 small garlic clove, minced

1 cup of feta crumbles

1/2 cup parsley, chopped

2 teaspoon of salt

1 teaspoon pepper

Preheat oven to 400 F

Boil potatoes to cook, and cool.  

Place tablespoonfuls of diced potatoes and feta in the middle of the pastry circles, sprinkle with garlic and parsley. Add salt and pepper to taste. Fold up the edges of pastry, leaving center uncovered. Brush folded pastry with milk or melted butter.

Bake for 20 minutes or until golden brown. Serve warm with a spicy fruit chutney and salad greens.

   

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