100g pistachio nuts, finely chopped
400g soft goats’ cheese
finely grated zest of 2 large unwaxed oranges
2 heaped teaspoons dried oregano
3 sheets of filo pastry
50g unsalted butter, melted, plus extra
1 tablespoon nigella seeds
clear honey, for drizzling (optional)
freshly ground black pepper
Preheat the oven to 220C (200C fan), Gas Mark 7. Grease an 8-hole muffin tin with melted butter.
Put the pistachios and goats’ cheese into a large bowl. Add the orange zest, oregano and a generous amount of black pepper and mash together using a fork until the mixture is evenly combined. Divide the mixture equally into 8 portions.
Cut each filo pastry sheet roughly into 8 squares, each about 12cm square. Overlap 1 pastry square with another to make an 8-pointed star. Push the stars into 8 holes of the muffin tin and brush with melted butter. Spoon 1 portion of the filling into each pastry case and press gently on the filling.
Take 1 of the remaining pastry squares and crinkle it up in your hand. Place it on top of one of the pie fillings, brush with butter, then fold over the pastry edges to seal the pie. Brush the edges with more butter and sprinkle over a few nigella seeds. Repeat until all th
e pies are topped and sealed. Bake for about 25 minutes, or until deeply golden brown.
Drizzle each pie with a little clear honey if desired, then serve.
This is an extract from Feasts by Sabrina Ghayour