Pass around a platter of these crunchy vegetarian pastries at your next social get together.
- Preheat oven 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Heat oil in a large frying pan over medium heat. Add garlic and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Transfer to a bowl.
- Add bok choy to pan. Cook, stirring, for 1 minute or until just tender. Transfer to a plate lined with paper towel. Cool for 5 minutes. Squeeze out excess moisture. Stir bok choy and feta into onion mixture.
- Place pastry on a clean work surface. Cover with a damp tea towel to prevent pastry drying out. Spray 1 sheet pastry with oil. Top with another sheet. Cut layered pastry into 4 strips lengthways.
- Place 1 tablespoon mixture at 1 end of each strip. Fold 1 corner of pastry diagonally across filling to other edge to form a triangle. Continue folding, retaining triangular shape, to end of strip. Repeat with remaining pastry, oil and filling (see related article). Place triangles on prepared trays. Spray with oil. Bake for 15 minutes or until golden. Serve.
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