Tequeños with feta cheese

Ingredients

• 1 sheettart pastry (puff pastry or quiche pastry)
• 200 gfeta cheese

Instructions

1. 1

   Cut the feta

   Slice the feta into sticks about a finger-width wide and 5 cm long.

2. 2

   Prepare the pastry

   Lay the pastry on the work surface and arrange the cheese sticks on top, leaving space between them. Cut the pastry into long strips, leaving 0.5 cm of pastry on either side of each stick.

3. 3

   Wrap the sticks

   Take one cheese stick and wrap pastry lengthways from one end to the other. When the pastry meets itself, keep rolling with a slight overlap until the cheese is completely covered. Press the pastry firmly at the other end to seal; trim away any large excess and set aside.

4. 4

   Heat the oil

   Heat plenty of oil in a pan over a medium heat, aiming for a temperature of 170°C.

5. 5

   Fry the tequeños

   Add the tequeños to the pan and fry for about 2 minutes, moving them frequently so they cook evenly.

6. 6

   Drain the pastry

   As they finish frying, lift the tequeños out and place them on a plate lined with kitchen paper.

7. 7

   Serve while warm

   Serve the tequeños warm or hot, while the pastry is crisp and the cheese inside is creamy and just beginning to melt.

What are tequeños?

Tequeños are a Venezuelan snack of cheese wrapped in dough and fried until crisp. They are often served as a party nibble or appetiser.

This quick version uses feta and ready-made pastry rather than a homemade dough. The salty cheese contrasts with the crisp, flaky casing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 5g protein, 9g carbs, 10g fat.

The pastry supplies most of the carbohydrates and some of the fat, while feta contributes protein and additional fat. Frying oil adds further fat, and the feta makes these bites relatively salty. Pair a portion with vegetables or salad for a more balanced plate.

Choosing the cheese and pastry

Feta: cut it into evenly sized sticks so they fit neatly inside the pastry. Its savoury tang stands out against the mild, buttery casing.

Pastry: the recipe allows either puff pastry or pastry intended for quiche. Whichever you use, keep it cold enough to handle easily and seal the edges well.

Wrapping without gaps

Overlap: roll the pastry around each stick with a slight overlap, covering the feta from end to end. This helps keep the cheese contained as it softens.

Seals: press the join and ends firmly together, trimming bulky excess pastry if needed. Avoid leaving exposed cheese at either end.

Frying for an even finish

Oil temperature: aim for 170°C over a medium heat. If the oil is too cool, the pastry may absorb more oil; if it is too hot, the outside can brown before the pastry cooks through.

Movement: turn or move the tequeños frequently as they fry. The recipe gives about 2 minutes, but watch for an evenly golden casing.

Serving them warm

Fresh from the pan: let the tequeños drain briefly on kitchen paper, then serve while the pastry is still crisp. The centre is at its creamiest when the cheese has softened but is not fully runny.

On the side: serve them with a crisp salad or sliced vegetables to add freshness. They also work well as part of a small spread of appetisers.

Timing and preparation

Shape ahead: wrap the cheese sticks before heating the oil so they are ready to fry in batches. Keep the shaped tequeños covered while you work.

Fry in batches: avoid crowding the pan, which can make the oil temperature drop. Allow the oil to return to temperature between batches.

Recipe notes & tips

• Cut the feta into sticks of similar size so they cook at roughly the same rate.
• Keep a small gap between the cheese sticks when laying them on the pastry.
• Seal the pastry join and both ends firmly before frying.
• Use a thermometer to check that the oil is close to 170°C.
• Fry in batches and move the tequeños frequently for an even colour.
• Drain the fried tequeños on kitchen paper and serve them promptly.

Variations

• Use puff pastry: choose it for a flakier, more layered casing.
• Use quiche pastry: try it for a less flaky, more substantial wrapper.
• Add herbs: tuck a little chopped parsley around the feta before wrapping.
• Serve with a dip: offer a mild or tangy dip alongside the hot tequeños.
• Make smaller bites: cut the feta into shorter sticks and keep the pastry fully sealed.

Common mistakes to avoid

• Exposed cheese: wrap the feta fully and seal both ends so it is less likely to escape.
• Loose pastry: overlap the wrapper and press the join firmly closed before frying.
• Oil too cool: let it reach about 170°C before adding the tequeños.
• Oil too hot: lower the heat if the pastry browns too quickly on the outside.
• Crowded pan: fry in batches so the tequeños can move freely and cook evenly.
• Leaving them too long: check at about 2 minutes and remove once evenly golden.

How to store

These are best eaten freshly fried, while the pastry is crisp. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven until hot and crisp; the pastry may soften during storage.

Frequently asked questions