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Saturday
Feb122011

Puff Pastry Parcels with Tomato Feta and Basil

While needing a kitchen appliance fixed it required around 10 or more visits! Greg Ballout (the tradesman) and I started talking food and how he loves cooking and entertaining and has many ideas and recipes - he passed on some of his favourites once I told him about Taste Buddy- this is a quick and delicious nibble using the tri-colour Italian favourites, yet substituting the ricotta with the more punchy feta. I like to add a few bocconcini pieces in for that special mozzarella texture however. Recipe provided by Greg Ballout.

Pictured: Puff Pastry Parcels with Tomato Feta and Basil

1 sheet puff pastry
1 tomato
1 inch cube feta
8 basil leaves
A little extra virgin olive oil
Pepper
1 egg, lightly beaten for egg wash

Double the amounts above if you would like to make more than 4 parcels.

Preheat the oven to 190°C.

Pry apart at least 1 sheet of puff pastry from the freezer - this will make 4 parcels, pry apart 2 or 3 etc if making more.

While it is defrosting, chop the tomato, feta and pick some basil leaves.

Once the puff pastry is defrosted cut it into 4 squares. Prepare a tray with baking paper.

Lay a dollop of tomato, feta and basil, adding some bocconcini at this stage if using, in the centre, over one half of the pastry square on the diagonal. Add some pepper and a few drops olive oil (not too much or the pastry will be too damp), and fold over into a triangle. Press the edges down with a fork to seal – can use a little egg wash to seal.

Brush a little egg wash over the top and repeat for all 4 squares.

Place in top half of oven and bake 15 minutes til puffed and browned.

Makes 4


Pictured: Feta Basil Tomato