These are very easy, very tasty, and look impressive with little effort. Obviously you can vary the cheeses, but the Feta adds a beautiful saltiness. You could also swap the Cheddar for a nutty Gruyere. I wouldn’t recommend a melting cheese though. Just a word of warning: these are addictive.
1 packet puff pastry (I use the square sheets)
200 g Greek Feta, crumbled
a handful grated Parmesan
a handful grated Cheddar (smoked is great)
2 tbspn chopped flat leaf parsley
cracked pepper, to taste
1 egg yolk, lightly beaten, for brushing over the pastry
1. In a large bowl add the cheeses, parsley, egg, and pepper. Mix well until it’s all combined.
2. Pre heat the oven to hot, 180 C. Taking a sheet of puff pastry, cut out circles about 12 cm. I get five circles to a pastry sheet. Spoon a teaspoon of filling into the centre of the pastry circle. Fold over, joining to make a half circle. Squeeze out any air, and use a fork to press the edges together to seal.
4. Brush lightly with beaten egg yolk, and bake for about twenty minutes, until golden.