Great with sweet chilli dipping sauce.
2 aubergine, not the huge ones
250g cottage cheese
1 tbsp chopped dill or marjoram
2 chopped spring onions
salt and pepper
300g plain flour, plus more for rolling
1 tsp salt
25ml olive oil
the leaves from a small bunch flat-leaf parsley
100g cold butter, cut into 1cm cubes
125ml cold water
beaten egg
Prick and bake the aubergines on a tray for an hour at 180°C/fan 160°C/350°F/gas 4. Scrape out the flesh, spoon into a sieve over a bowl with 1/2 tsp salt and drain an hour. Stir in the cheese and dill, and leave to drain again. Make the dough: place the flour and a tsp salt in a bowl, rub in the olive oil, toss in the parsley and cold butter. Add the cold water, coax into a rough dough then chill 30 min. Using extra flour roll to about 40cm by 15cm, fold in by thirds, repeat the roll and fold, then wrap and chill 30 min. Repeat the double roll and fold steps twice more at 30 min intervals. Roll the dough about 1/4 – 1/2 cm thick and cut into 12. Season the filling, discard the liquid, and spoon a little on each pastry square. Seal like pasties, place on a paper-lined tray, brush with egg and bake at 210°C/fan 190°C/410°F/gas 6 1/2 for 30 minutes.
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