Into a bowl add Crumbled Feta Cheese, shredded Basil, Onion Chutney, Sun Dried Tomato, Salt & Pepper and mix well.
Cut your pastry sheets into 4 and place a heaped teaspoon of filling in the bottom left corner. Try not to over fill or they may leak when rolling (you’ll get the ideal amount after the first one).
Then roll your pastry over tight to half way, brush egg white on the remaining half, fold in both sides and complete the roll to seal.
Once they are all done prepare a drain tray next to your heating oil in a Wok or pan, (they can be deep fried) I use a Wok with an inch of Oil.
Test the oil heat by offering one end tip in and see it bubble to fry. I put 6-8 in at a time to manage the turning.
Cook evenly on each side until golden brown, then remove from the pan and allow to drain on a rack.
That’s it, they are ready to eat, they can be eaten hot or cold. I served mine with additional Onion Chutney. Tasty, different, enjoy.
