Name: Savoury crescents
Yield: 40 servings
Cuisine: Bake
Ingredients: 250.00 ml cheddar cheese grated; 125.00 ml cheese sweetmilk, grated; 100.00 ml cottage cheese smooth; 1.00 ml nutmeg ground; salt and freshly ground black pepper to taste; 1.00 eggs yolk only; 30.00 ml milk; 50.00 ml sesame seeds; 80.00 ml butter cold; 100.00 ml oil; 125.00 ml water cold; 750.00 ml flour cake; 2.00 ml salt; 20.00 ml Baking powder

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Ingredients (14)

FILLING

250.00 ml	cheddar cheese — grated
125.00 ml	cheese — sweetmilk, grated
100.00 ml	cottage cheese — smooth
1.00 ml	nutmeg — ground
	salt and freshly ground black pepper — to taste
1.00	eggs — yolk only
30.00 ml	milk
50.00 ml	sesame seeds
80.00 ml	butter — cold
100.00 ml	oil
125.00 ml	water — cold

PASTRY

750.00 ml	flour — cake
2.00 ml	salt
20.00 ml	Baking powder

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Method:

TO MAKE THE PASTRY: Sift the flour, salt and baking powder together and rub in the butter until the mixture resembles breadcrumbs. Add the oil and enough cold water to form a soft dough.
Knead for a few minutes, shape into a ball and wrap in plastic wrap. Chill for 30 minutes.
The dough can also be successfully made in a food processor. Place all the ingredients (except the water) in the food processor and process until the mixture resembles breadcrumbs.
Add small quantities of water at a time until a ball of dough forms around the blade. Remove, knead lightly and chill.
FILLING: Preheat the oven to 200 °C and butter two baking sheets or spray lightly with non-stick spray.
Mix all the ingredients for the filling and season well. Beat the egg yolk and milk together.
Roll out the dough on a floured surface until about 2 mm thick. Cut out circles 7 cm in diameter. Spoon a small teaspoonful of the filling in the centre of each circle and lightly brush the outer edges with a little cold water.
Fold the circles in half and press down firmly with a fork or your fingers. Brush the crescents with the milk and egg mixture, sprinkle with sesame seeds and arrange on the prepared baking sheets.
Chill for about 15 minutes until firm and bake for 15 to 20 minutes until golden brown. The filling melts into the pastry, giving it a delicious flavour.
Remove from the oven and cool. Transfer to a cooling rack to cool completely.
Store in an airtight container.