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Fetta pastry puffs with tomato salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Savor the flavorful tomato and mint salad alongside savory cheesy pastry puffs.
Ingredients:
  • 2 x 200g pieces Greek-style fetta
  • 82.50 ml finely grated parmesan or vegetarian hard cheese
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 1 tsp dried oregano
  • 1/4 tsp dried chilli flakes
  • 54.60 gm olive oil
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Baby rocket, to serve
  • 20.00 ml red wine vinegar
  • 1 small garlic clove, crushed
  • 11.80 gm dijon mustard
  • 14.40 gm honey
  • 250g punnet cherry tomatoes, halved
  • 400g punnet tomato medley (see note)
  • 82.50 ml torn fresh mint leaves
Instructions:
  • Cut each piece of fetta into 6 fingers. In a large bowl, combine parmesan, parsley, oregano, and chili. Drizzle fetta with oil, then toss in the parmesan mixture to coat evenly.
  • Cut each pastry sheet in half widthwise. Then cut each resulting half into 3 even rectangles. Top each rectangle with a piece of fetta. Fold in the sides, roll up to enclose the filling (you may need to stretch the pastry slightly over the fetta), and place them on prepared trays seam-side down. Freeze for 20 minutes.
  • Preheat your oven to 200°C (180°C fan-forced) and line two baking trays with baking paper.
  • Coat the pastry with a shiny egg wash and bake until it turns golden and wonderfully crispy, which should take around 20 minutes.
  • While waiting, create the Tomato Salad by combining oil, vinegar, garlic, mustard, and honey in a large bowl. Add tomatoes and mint, then season with salt and pepper. Toss everything together and serve with the puffs and rocket.

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