Cheese and Tomato Puffs
Description
Cheese and Tomato Puffs
Ingredients
- 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
Instructions
- 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.
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