Cheese and Tomato Puffs

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

Directions:

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.