The just-made fresh tomato and mint salad is perfect with these salty cheesy pastry puffs.
- Cut each piece of fetta into 6 fingers. Place parmesan, parsley, oregano and chilli in a large bowl. Stir to combine. Drizzle fetta with oil. Toss the fetta in parmesan mixture to coat.
- Cut each pastry sheet in half. Cut each half into 3 even rectangles. Place 1 piece of fetta on each rectangle. Fold in sides and roll up to enclose filling (you may need to stretch pastry over fetta a little). Place on prepared trays, seam-side down. Freeze for 20 minutes.
- Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
- Brush pastry with egg. Bake for 20 minutes or until golden and crisp.
- Meanwhile, make Tomato salad: Place oil, vinegar, garlic, mustard and honey in a large bowl. Whisk to combine. Add tomatoes and mint. Season with salt and pepper. Toss to combine. Serve puffs with Tomato salad and rocket.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set