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Makes about 22 puffs.
150g / 5oz vegetarian feta cheese, crumbled
3 spring onions, cleaned and finely chopped
2 tsp lemon juice
freshly ground black pepper
350g / 12oz puff pastry
1 free-range egg
8cm / 3-inch pastry cutter
Mix together the feta cheese and spring onions, add the lemon juice
and season with black pepper. Roll out the pastry and cut into rounds
with a pastry cutter.
Brush each round with beaten egg and place a teaspoonful
of feta mixture in the centre of each one.
Fold the two sides together
to form a miniature pasty shape. Lay on a baking sheet and brush the
upper side with beaten egg. Chill
for 10 minutes. Bake in a preheated oven 200°C/400°F/Gas
6 for 10-15 minutes until puffed and golden. Allow to cool before serving.
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