John Myers
Ingredients for 1 servings:
- 8 sheets of puff pastry (frozen)
- 2 tomatoes
- 150 g sheep’s cheese or feta cheese
- 1 egg yolk
- optional spice(s) of your choice
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Vegetarian, quick to make, makes 8 pieces. A quick lunch or snack between meals.
Take the puff pastry sheets out of the freezer 1/2 to 1 hour in advance to thaw. Meanwhile, chop the tomatoes and crumble the feta cheese. Mix both in a bowl. Season if necessary—but the cheese is usually seasoned enough. When the puff pastry sheets are malleable, place 1 tablespoon of the tomato-feta mixture in the center of each sheet and fold the sheets closed like pockets. Brush the inner edge of the puff pastry with egg yolk to help it stick together. Now press the edges in with a fork to further secure the two halves. Then brush the egg yolk over the puff pastry pieces to improve the color and enhance the flavor. Bake the whole thing on the middle rack at 200°C for 20-25 minutes.
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