​Serves 4

1 tablespoon olive oil
12 large green (raw) prawns, peeled, deveined, heads and shells reserved
1 brown onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
3 large cloves garlic, chopped
1 bay leaf
1 litre (4 cups) water
80ml (1/3 cup) dry white wine
1 teaspoon cayenne pepper (optional)
55g (¼ cup) medium grain rice
50g tomato paste
Pinch of saffron threads
375ml (1½ cups) water, extra
Salt and freshly ground black pepper
4 sprigs fresh thyme, leaves picked
 
Garlic Baguette:
1 tablespoon (20g) light dairy soft butter (Devondale brand)
2 large garlic cloves, crushed
Salt and freshly ground black pepper
1 x 30cm baguette cut into 2cm thick slices
​
Heat the oil in a large saucepan over medium heat. Add the reserved prawn heads and shells, and cook stirring, for 4-5 minutes or until the shells are browned (the shells will pop and crackle loudly).
 
Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, for 5 minutes or until the onion soft.
 
 Discard the prawn heads. Add the water, wine, cayenne pepper, rice, tomato paste and saffron to the pan, and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until the rice and vegetables are tender. Set aside to cool for 10 minutes.
 
Transfer mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in extra water. Taste and season with salt and pepper.
 
To make the garlic bread, preheat grill on medium-high. Combine the butter, garlic, salt and pepper in a small bowl. Spread the mixture thinly over the baguette slices. Place slices on a baking tray and cook under preheated grill for 2-3 minutes or until golden.
 
Meanwhile, bring bisque to a simmer over medium heat and add prawns. Cook uncovered, for 1-2 minute or until prawns are just cooked, remember they continue cooking even when you turn off the heat. Ladle into serving bowls, sprinkle with thyme leaves and serve immediately accompanied by the garlic baguette.

To save the recipe to your favourites go to www.whatscookingella.com/prawn-bisque.html
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​Recipe adapted from New Ideas 101 Ways With Chicken

​Serves 4

1 small lebanese cucumber
1/4 cup olive oil
4 chicken thigh fillets
2 cups panko breadcrumbs
1 egg
2 tablespoons milk
1/2 cup plain flour
8 baby cos lettuce leaves, trimmed
1 avocado, sliced
4 soft roll, halved, toasted

Baconnaise:
150g shortcut bacon rashers, trimmed, finely chopped
1/2 cup Thomy mayonnaise
​1 tablespoon hot chilli sauce
​
Prepare your chicken thighs: Your chicken thigh has a thick side. This needs to be butterflied so that the piece is uniform in thickness and each piece looks like the one pictured below. To butterfly you just slice the thick bit from the centre out horizontally, but you don't slice the whole bit off, leave it attached the the rest of the thigh, then you just flap it open to form a longer evenly thick piece of chicken thigh. Season with salt and pepper. 

Prepare to crumb the chicken: Place flour in a bowl. 

Place the egg and milk in another bowl and whisk until combined.

Place the panko crumbs on a long plate that will fit the chicken thighs, for easy crumbing.

Dust the chicken thighs in the flour, shake off excess flour. Dip into the egg wash, then place on the crumbs. Gently press the crumb mixture all over the chicken thighs. Repeat until all the chicken is done.
​​
To make the baconnaise: Heat a tablespoon of oil in a large, deep non stick frying pan over a medium to high heat. Add the bacon, cook, stirring, for about 3 minutes, or until crisp. remove from pan. Transfer to a small bowl. Stir in mayonnaise and hot sauce. Set aside.

​Using a vegetable peeler, peel the cucumber lengthways into long, thin ribbons. Alternatively, you can just slice it up into thin slices.
​
Heat the oil in the same pan you cooked the bacon in over a medium heat. Add chicken. Cook for about 4 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper.
​
I like to put a little of the baconnaise on the bottom roll. Then divide lettuce, chicken and avocado among rolls. Spread with baconnaise. Top with cucumber. Replace lids. Serve immediately.

Find the recipe at www.whatscookingella.com/chicken-schnitzel-burger-with-baconnaise.html
​Pin it: au.pinterest.com/pin/399413060691839575/

​​I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.

​Chocolate Crackles are a childhood treat we used to get when we went to parties. My mother never made them, so if we went to a party or a fete, this is what I would choose to eat, to this day when I am out I will always eat what I do not make at home.

This is a super easy recipe, and what I decided to make also was an Easter version, where I pressed the chocolate crackle mix into Egg moulds. Once you have pushed the mixture into the moulds, scrape out a little from the centre so you can fill it with chocolate speckled eggs. Once set, they slide out of the moulds and you have Easter Crackles. If you can't find speckled eggs, small Easter eggs are good as are smarties.

My kids are a little over Easter Eggs, I truthfully every year still have eggs in the pantry from the previous year. They much prefer I make a batch of chocolate crackles to buying Easter eggs. 

This is great party food as it can be prepared in advance.

This is one of those recipes that you don't eat very often, but when you do, you enjoy every single bite.

​Makes about 24

4 cups Rice Bubbles cereal
1 cup icing sugar
1 cup dessicated coconut
250g Copha, melted
3 tablespoons cocoa
​
In a large bowl add the rice bubbles, icing sugar, coconut and cocoa. Give it a good mix to combine.

​Add the melted copha over the rice bubble mixture, stirring until well combined.

If using paper patty cases: spoon the mixture into the cases and refrigerate until firm.

If using Easter Eggs Moulds: Lightly spray the moulds with some cooking spray. Spoon the mixture into the moulds, gently press it in, trying to get a level surface. If you want to fill it with some speckled eggs, as pictured, scrape out a little of the mixture from the centre. Refrigerate until firm. Once set the chocolate crackles can be taken out of the moulds and place in the speckled eggs.

Find the recipe at www.whatscookingella.com/chocolate-crackles.html
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​I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.

Recipe adapted from a Coles Magazine

Makes 1 loaf

2 cups (300g) self raising flour
1 cup (220g) brown sugar
1 teaspoon baking powder
3 overripe bananas, mashed
2 x 60g eggs
150g unsalted butter, melted
1/2 cup (125ml) buttermilk
1 cup (130g) roughly chopped strawberries

Strawberry Cream Cheese Frosting: 
100g strawberries, finely chopped
1 tablespoon caster sugar
250g cream cheese, room temperature
40g unsalted butter, room temperature
80g pure icing sugar, sifted

Halved or quartered strawberries, extra, to decorate


Preheat oven to 180C/160C fan forced.

Grease and line the base and sides of a 11cm x 21cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang.
​
Place the flour, sugar and baking powder in a large bowl.

Whisk together the banana, egg, butter and buttermilk in a medium bowl. Add the banana mixture and chopped strawberries to the flour mixture and stir to combine.

Pour into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside for 5 minutes to cool before turning onto a wire rack to cool completely.

Meanwhile, to make the strawberry cream cheese frosting, combine the finely chopped strawberries and sugar in a small saucepan over a low-medium heat. Cook for 5 minutes or until the sugar dissolves and the strawberry breaks down. Cook for 2 minutes or until the mixture thickens slightly. Set aside to cool.
​
Once your strawberries have cooled. Put the cream cheese, butter, and sugar into a mixing bowl; beat with electric beaters until creamy. Add the cooled strawberry mixture, beat until combined.
​
Spread the strawberry cream cheese frosting over the top and sides of the banana bread. Top with halved or quartered strawberries.

Find the recipe at www.whatscookingella.com/strawberry-banana-bread.html
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Here is a fun dessert that looks so pretty, and the best thing about it is, not only does it look amazing, it is so easy to make, and you know what else, it tastes as good as it looks.

Panna cotta is one of the easiest desserts you can make. It is just heating up a bit of cream and sugar, add in just enough gelatine to set it and you have a perfect dessert. This one is a little bit fancier as you get two flavours of panna cotta, a strawberry and a vanilla panna cotta. The shape of the panna cotta allows you to have some fruit and some panna cotta with every spoonful, and who doesn't love berries and cream.

To get this one perfect you just need to allow the strawberry panna cotta to set before you pour in the vanilla panna cotta, and you need to allow the vanilla panna cotta to set before adding in the fruit. This is a great make ahead dessert, you make the panna cotta the day before it is needed, then add the fruit just before serving.

I've mentioned before that one of my favourite bloggers is Cooking with Manuela, I love her food and this recipe is one of hers, click on the link just above the ingredients list, there you can see her making this just in case you feel you like to see it being made first. 

The amount of serves you get will be determined by the size of the glasses you use. Use big ones, you get less serves, use small ones, you get more. I have doubled the original recipe, as there are five of us in my house, so 4 was never going to be enough, and a few extra serves definitely would be eaten the following day. So you can halve the recipe if you prefer.

When tilting your glasses if they have long stems, I use a loaf tin or a baking tin with high sides. Find the right container. Placing a tea towel in the tin helps keep the glasses from moving around. If you have small stems on glasses as pictured, I use a large muffin tin as my support.

I leave the strawberry seeds in the panna cotta, as they don't bother me, but if they bother you, just pass the strawberry mixture, once blitzed, through a fine sieve and they will be gone. You can substitute strawberries for a raspberry panna cotta version. If you do, then definitely take out the seeds, as raspberry seeds are a lot bigger.  

So if you are looking to impress someone on Valentine's Day, a birthday, an anniversary, whatever you are celebrating, this dessert is a perfect way to do it. ​

Recipe adapted from cookingwithmanuela.blogspot.com.au/2016/09/panna-cotta-fruit-cups.html

Serves 8

​​For the Strawberry Panna Cotta:
4 tablespoons (60ml) milk
14g powdered gelatine, unflavoured
340g fresh strawberries
2 tablespoons lemon juice
470ml thickened cream
1/2 cup caster sugar

For the Vanilla Panna Cotta:
4 tablespoons (60ml) milk
9g powdered gelatine, unflavoured
470ml thickened cream
1/2 cup caster sugar
1 teaspoon vanilla extract

Mixed berries to fill the cups, about 450g

Start with the strawberry panna cotta: In a small bowl add the milk and sprinkle with the gelatine powder. Stir and set aside for about 5 minutes, while you get on with the next steps.
Place the strawberries and lemon juice in a food processor or blender, blitz until the strawberries are pureed. 
In a small saucepan add the thickened cream and sugar. Stir the mixture constantly until the sugar has dissolved. Once it has dissolved, bring it to a slow boil, stirring occasionally. Remove the pan from the heat once it starts to bubble along the edges of the pan.
Add the gelatine mixture to the cream, stir constantly until the gelatine has dissolved. Add the pureed strawberries and stir well to combine. Cool for 10-15 minutes.
​
Place your glasses into a container that will tilt the glasses to about 45 degrees. I used 8 glasses.​

Pour the strawberry panna cotta mixture into a pouring jug and carefully pour the mixture into each glass.

Refrigerate for about 2 hours, or until set.
​
Now start the vanilla panna cotta: In a small bowl add the milk and sprinkle with the gelatine powder. Stir and set aside for about 5 minutes, while you get on with the next steps.
In a small saucepan add the thickened cream, sugar and vanilla extract. Stir the mixture constantly until the sugar has dissolved. Once it has dissolved, bring it to a slow boil, stirring occasionally. Remove the pan from the heat once it starts to bubble along the edges of the pan.
Add the gelatine mixture to the cream, stir constantly until the gelatine has dissolved.  Cool for 15-20 minutes.
​
Remove the container with the glasses from the refrigerator. Turn the glasses around 180 degrees, leaving them in the container. The strawberry mixture should now be on top.

Pour the vanilla panna cotta mixture into a pouring jug and carefully pour the mixture into each glass.

Refrigerate for about 2 hours, or until set.
​
Fill the cups with fresh berries (raspberries, blueberries and strawberries) and serve.

Find the recipe at www.whatscookingella.com/strawberry-and-vanilla-panna-cotta-fruit-cups.html
​Pin it: au.pinterest.com/pin/399413060690634542/

​I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.

​I am 43 years old and I still remember eating pies every Saturday from the Fairfield Heights soccer club canteen while I watched my brother play soccer. It was a given that this was our treat, we all loved them and looked forward to them. This was our family eating Aussie food. I've mentioned previously my background is Croatian, so it is not like my mother made pies or bought pies to eat at home, but every Saturday we had Aussie meat pies and we loved them.

Now I was 4 when my brother started playing soccer, I honestly remember lifting up the pie lid, squeezing in the tomato sauce, then eating the mince first, with a spoon of course, then saving the pastry for last, devouring it like it was the best thing I have ever eaten. These days I just poke a hole into the top of the pastry and squirt in the sauce, but my teenage daughter eats her pie just like I used to, I love it.

Now you could say, why don't I just buy pies now, well the answer is, I can't, because my daughter will not eat store bought pies or canteen pies, she does not like the pastry. But when I make a pie at home she devours the pastry. So I figured I'll just make pies at home and I'll freeze them and then I'll have homemade pies readily available when my kids need a snack, when their friends come over and I need to feed them, or when we are really busy and I need a quick dinner idea.

This is not a complicated recipe, it is quite easy to make actually. The base pastry is store bought shortcrust pastry, it works perfectly here. Feel free to make your own, but this is a simple recipe so I'll use store bought. The filling is a mince one, it is simple, it is tasty. The filling needs to have cooled completely before you start assembling the pie or the pastry will get soggy and you will make a mess trying to assemble the pies. I suggest doing it the day before it is needed, makes less work on the day you need them. The top pastry is store bought puff pastry, again, feel free to make your own, but it really isn't necessary.

You can use just beef mince here or a combination of pork and beef mince, that is completely up to you.

Also when it comes to size, I made them in large muffin tins as I like the party pie size, but sometimes as I do have larger pie dishes I make them larger for a single serve for dinner. My pie dishes are about 10cm diameter base measurement, perfect for individual portions for dinner. These smaller ones I like when I have a lot of kids over, they are easier to eat and look cute.

If you want to freeze them, I suggest baking them first, allowing them to cool to room temperature, wrap in plastic wrap, then label, date and freeze. I try to only freeze for up to 1 month. When needed again, place in the fridge overnight to thaw. To reheat, preheat oven to 180°C. Place pies on a baking tray and cover with foil. Cook in oven for 15 minutes or until heated through. You can reheat them from frozen, but I find thawing them works better.

If you don't have cookie cutters at home, don't fret, use a bowl with the rim the size you need or a mug, whatever you have. The original recipe said the base pastry was cut with a 10cm cutter, for me I found that too small for my muffin tin, so I used a bowl of 11cm to cut my rounds. I also like when the pastry comes over the side of the tin a bit, it helps the top pastry stick better, that is another reason I needed the extra centimetre. 

So here is a recipe from my childhood that proves that food can give you great memories and how it can make you smile. Party pies make me smile.

​Recipe adapted from Easy Kids' Party Food​ by Woman's Day

Makes 24 mini pies

1 tablespoon vegetable oil
3 rashers rindless bacon, finely chopped
1 onion, finely chopped
750g beef mince
1/3 cup plain flour
2 1/2 cups beef stock
1 tablespoon tomato paste
1 teaspoon chopped parsley
6 sheets frozen shortcrust pastry, thawed
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/4 cup sesame seeds
Tomato Sauce, to serve
​
Heat oil in a large saucepan over medium heat​. Add bacon and onion and saute for 3-4 minutes, until onion has softened. Add the mince and brown well for 4-5 minutes, breaking up the lumps with a wooden spoon.

Add the flour, cook, stirring, for 1 minute. Gradually stir in the stock and tomato paste. Bring to the boil, stirring, ocassionally. Reduce the heat to low and simmer uncovered, for 10 minutes until the mixture reduces and thickens. Stir in the parsley, season with salt and pepper, to taste. Cool completely.

Preheat oven to hot, 200C. Lightly grease 2 x 12 hole mffin pans.

Using an 11cm round cutter​, cut 24 rounds from the shortcrust pastry sheets. Ease into each muffin hole. Allow a little overhang, this gives you something to stick the top pastry to. If the pastry tears, use a little of the excess pastry to patch up the tears.

​Spoon 2 tablespoons of the filling into each shell and brush the edges with a little of the beaten egg.

​​Bake for 20-25 minutes or until golden and puffed. ​

​Rest in the pan for 5 minutes before serving with tomato sauce.

Find the recipe at www.whatscookingella.com/party-pies.html
Pin it: au.pinterest.com/pin/399413060690227049/

​I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.

​Duck is one of those things I cook that my whole family get excited about. We all love it, we all are excited about dinner when duck is served.

This dish I usually do two ways, I make it with both duck marylands and duck breasts. My husband and 10 year old love duck marylands while my other two kids and I love duck breasts. So I will here provide cooking methods here for both types of duck pieces. But you can use 4 duck marylands or just 4 duck breasts if you don't want to do the extra work by doing a combination of the two.

If you are going to use a combination of duck breast and duck maryland, time it so that both meats are resting at the same time. So start with the maryland and when you have 10 minutes left in cooking time, start the duck breast cooking.

Now I also like to bake my duck marylands for 30 minutes, after frying them, as the meat is on the bone and I find it needs to cook longer and is easier to eat when like that. Meat from a 'pink' cooked maryland for me, is hard to eat, as the meat doesn't come off the bone easily. The maryland does not dry out like an overcooked breast does, it is a lot more forgiving. But if you prefer the maryland pink, the original recipe baked it for 8 minutes for medium, this is completely up to you.

The salad is delicious, fresh, tasty, super nice. It says to use pink grapefruit which is seasonal and sweeter than the yellow variety. If you can't find pink grapefruit, I have also made it with ruby red grapefruit as it is also sweet, but I would avoid the yellow variety, it would be a bit too tart.

​So if you love duck, or would like to try duck, this is a good recipe to try. The duck is super tasty, kept very simple in it's flavour. The salad is fresh and delicious and the chilli jam gives it a lovely spicy kick to complete the dish.

​Recipe adapted from Janelle Bloom's cookbook 'Fast Fresh and Fabulous'

Serves 4

​2 fresh duck marylands
2 fresh duck breasts
olive oil

Pink Graprefruit and Avocado Salad
2 pink grapefruit
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon caster sugar
100g baby spinach leaves
1 large ripe avocado, halved, stone removed, peeled, thinly sliced

Chilli Jam, to serve

For the pink grapefruit and Avocado Salad: ​Use a small knife to remove the skin and white pith from the grapefruit. Holding the grapefruit over a large bowl to catch juices, segment the fruit. Place the grapefruit segments on a plate. Once the grapefruit has been segmented, squeeze the membrane over the bowl to release any remaining juices. Add the extra virgin olive oil, mustard and sugar. Season with salt and white pepper, whisk to combine. Set aside until needed.

If using Duck Marylands: Use a sharp knife to score the duck skin. Rub lightly with olive oil and season with salt and pepper.

Heat a large ovenproof frying pan over high heat. Cook the duck skin side down for 2-3 minutes until golden, turn and cook for 2 minutes. Transfer to the oven and roast for 30 minutes or until cooked to your liking. Cover and set aside to rest for 5-10 minutes.
​
If using Duck Breast: Score the skin of the duck breasts in a diamond pattern, then season well with salt and pepper. 

Heat a large non stick frying pan over medium-high heat until hot. Add duck, skin side down, and cook for 5 minutes or until golden. Turn over and cook for 5-6 minutes for medium. Remove the pan from the heat. Cover and allow to rest in the warm pan for 5-10 minutes.

Slice the duck before serving.

Just before serving add the grapefruit segments, spinach and avocado to the salad dressing, and toss gently to coat.

Pile the salad onto serving plates, top with duck and serve with a dollop of chilli jam.

To save the recipe to your favourites go to www.whatscookingella.com/crispy-skin-duck-with-pink-grapefruit-and-avocado-salad.html 
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​For years I would go to street fairs or food markets and there was always a gozleme stand. It was always the stand with the longest queue. It was always the queue I would stand in, why, because they are delicious and because my daughter would beg me to. You wait and watch as the women roll out gozleme after gozleme, and you tell yourself I need to try and make these, but you never do, as although the women make this look easy, you don't think it will be. And the fillings which should I choose, the spinach and cheese, the spinach, cheese and mushroom, the beef mince one, my goodness the choices. Should I try something new like seafood or sausage or should I stick with the ones I know and love. It really is a long queue, you have loads of time to think about these things. 

But finally, I decided it was time to give this recipe a go, so here you have it, an easy gozleme recipe that you can now make at home, and it tastes like the stall ones. Yes I said it, it really is that good.

Now the dough, this is the scary part, or I thought it was. The dough is super easy to make, especially if you have a free standing cake mixer with a dough hook attachment, it means no hand kneading for you. What I find most important is after the kneading is done, you want the dough soft, but not sticky. I found if it is really sticky, it is hard to roll, and tears easily. So add the flour as per recipe, and if, once kneaded, it feels sticky, add a little more flour.

The dough is fairly easy to work with, it doesn't shrink too much when rolling and it doesn't stick to the work surface. If you find it is sticking, your dough is probably too stick, just lightly dust your work surface with flour.

For me the hardest part of this recipe is lifting the prepared gozleme off the bench and getting it into the frying pan.  I find you first need to loosen the rolled pastry a little from the bench, it doesn't stick when rolling, so it is easy to do this, lift it up and dust the bench with a little more flour. Place the dough back down, fill and cover. Now the hard part, using both hands carefully lift it and place in the frying pan, by dusting the bench with flour you should be problem free, but if you get it all messy, you can fix it as best you can in the frying pan. 

With regards to the mince I love a combination of pork and veal, however you can use just beef, or lamb or chicken if you prefer.

As for the filling, I have added mushrooms as optional, I love them in this, so add them if you to love mushrooms. You simply have to slice up the mushrooms, pan fry in a little oil until just softened, then place on a plate until needed. Then scatter over the filling.

Now the original recipe stated this makes 2 gozleme, I get 3 out of mine and they are large. So how many you make will depend on how big your frying pan is.

You also have two ways to make them, you can roll out one round of pastry, top with the filling, then top with another pastry round, seal and fry. Or, you can roll out one dough, place the filling on half of the dough, then flip the other half to enclose the filling, seal then fry. Either way works. Do what you find easier.

So here you have it, home made gozleme. When I make this it is gone so quickly, my family love it. If you love gozleme, you no longer need to wait for the next street fair, you don't need to queue up anymore.

Give these a try, they won't disappoint.

​Recipe adapted from www.recipeyum.com.au and www.notquitenigella.com 

Makes 3 gozleme

2 1/2 cups plain flour
1 teaspoon salt
1/3 cup olive oil, plus extra for cooking
3/4 cup water

For the filling:
1 onion, diced
3 cloves garlic, finely chopped
500g pork and veal mince
3/4 cup Feta cheese
2 cups baby spinach
8 button mushrooms, sliced, sauted (optional)
Salt and pepper, to taste
1 lemon, cut into quarters


Place the flour and salt in a large bowl of a freestanding electric mixer with a dough hook attachment. Add the olive oil and water. Knead on the lowest speed until it becomes smooth and elastic, it will take about 5 minutes. Feel the dough, if it feels sticky, add a little more flour. Cover the dough with cling film and rest for at least 30 minutes.
​​
Meanwhile make the filling: Heat oil in a frying pan, add onion and garlic, saute for 3-4 minutes or until onions begin to soften. Add the mince, break up lumps, season with a little salt (as feta is being used and can be salty) and pepper, to taste. Cook until well browned. You want the mince to be cooked at this stage. Cool for 10 minutes.
​
Add the feta cheese and spinach to the mince and mix well to combine.
​
Divide the dough into 6 even portions (remember you are rolling the pastry out only as large as your frying pan).

Shape the portions into balls, roll out one ball of pastry as thinly as you can get it, then roll out another and try to get the second round slightly larger than the first. The round you will use as your base, lift it up carefully and dust the bench with a little more flour, this will help when you need to pick up your gozleme, place the dough back down, restretch with your hands if needed.

Top the base round with 1/3 of the mince and cheese mixture, leaving a 1-2cm border. If you are using mushrooms, scatter them over the filling now. Carefully place the other rolled pastry round on top of the the filling, seal the edges by pressing down with fingers.
​
Repeat with the remaining dough and filling, until you have three gozleme.
​
Heat the frying pan on low-medium heat and add about 1 tablespoon oil. Carefully lift one of the gozleme and place it in the frying pan. Fry the gozleme on one side until golden brown, then flip it over and fry until also golden brown. 

Slice into wedges and serve hot with lemon wedges.
​

To save the recipe to your favourites go to www.whatscookingella.com/mince-and-feta-gozleme.html
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