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Greek

by Now Then Sheffield

Recipe by Pepy Drositi
Makes 25-30 pies

500g self-raising flour
250g margarine, melted and cooled
200g Greek yogurt
100g strong cheddar, grated
1 egg, just the yolk, but save the white
½ tsp salt
3 eggs
250g feta, crumbled
250g cheddar cheese, grated

Pre-heat the oven to 180°C. Make the dough by adding the flour into a bowl, then the margarine, yogurt, grated cheese, egg yolk and salt. Mix well until the dough is soft and cover the bowl with kitchen foil, leaving to rest for half an hour.

Make the filling by mixing the eggs, feta and cheddar in a bowl. Then mix the dough again and make your pies by cutting a small piece of dough (meatball size), pressing it flat with your palm to make it circle and add a teaspoon of the filling in the middle. Fold it to make a parcel and use a fork to press the edges closed. Repeat, then place the cheese pies on a well-buttered tray.

Mix the egg white with a little water and brush it over the top of each pie. Bake for 30-35 minutes until crisp and golden.

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Recipe by Ros Arksey
Serves 2

400g chicken thighs, cut into bite-sized pieces
2 tsp oregano
1 clove of garlic, crushed
Finely grated zest and juice of ½ lemon
30ml olive oil
Salt and pepper
1 pepper, de-seeded and chopped into chunks
½ red onion, chopped into chunks
Pitta breads

Tzatziki

¼ cucumber, peeled, deseeded and grated
1 clove garlic, crushed
4 tablespoons of Greek yoghurt
A small handful of fresh mint or dill, chopped finely
Juice of ½ lemon and season

Put the chicken into a bowl with the oregano, garlic, lemon zest and olive oil. Season and mix well, so the chicken is smothered in the marinade. Cover and leave for a couple of hours or overnight in the fridge.

Get the chicken out of the fridge about 30 minutes before you want to cook it, so it has chance to get to room temperature. Heat a frying or griddle pan and part-cook the peppers and onion until soft. Put to one side.

Put the chicken pieces, onion and pepper onto the skewers ready for cooking. Keep the leftover meat juices and add the lemon juice. This marinade is used to brush over the kebabs when they are cooking.

Get your pan hot and add the chicken skewers, brush with the marinade and cook for about 5-7 minutes, turning occasionally so the meat is cooked through. Leave to rest for five minutes.

Make your tzatziki by mixing together the ingredients in a bowl. Serve with warmed pittas.

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by Now Then Sheffield

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