Fetta pastry puffs with tomato salad

Cooking Vegetarian Fetta pastry puffs with tomato salad

The just-made fresh tomato and mint salad is perfect with these salty cheesy pastry puffs.

Lables: Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. 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.
  2. 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.
  3. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
  4. Brush pastry with egg. Bake for 20 minutes or until golden and crisp.
  5. 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.

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2 x 200g pieces Greek-style fetta
1/3 cup finely grated parmesan or vegetarian hard cheese
2 tbsp finely chopped fresh flat-leaf parsley leaves
1 tsp dried oregano
1/4 tsp dried chilli flakes
1 1/2 tbsp olive oil
2 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
Baby rocket, to serve
1 1/2 tbsp olive oil
1 tbsp red wine vinegar
1 small garlic clove, crushed
2 tsp dijon mustard
2 tsp honey
250g punnet cherry tomatoes, halved
400g punnet tomato medley
1/3 cup torn fresh mint leaves

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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