Cheese and Tomato Puffs
500 g./1 lb. 4 oz. puff pastry sheet, thawed if frozen
A handful of cherry tomatoes
For the filling:
300 g./10.5 oz. feta cheese
½ cup black olives, pitted and roughly chopped
¼ cup olive oil
A dash of dried oregano
In a bowl, mash the feta cheese with a fork, add the olive oil, olives, and dried oregano. Mix well.
Lightly grease about 20 mini muffin tins.
Preheat the oven to 200°C/400°F.
Over a flour surface unroll the pastry sheet. Divide it into 20 circles large enough to cover the bottom and sides of each muffin tin.
Fully line each muffin tin with a pastry circle. Press the pastry to fit.
Place a tablespoon of the filling in each muffin tin.
Top each muffin tin with a cherry tomato.
Bake in the oven for about 12-15 minutes, until the crust is puffed and golden.
Garnish with basil leaves, optional.