Stranger Foods

Za’atar, tomato, olive & feta pastries

Serves 9 | Prep 10 mins | Cook 25 mins

These lovely pastries are a wonderful savoury indulgence of mine. I first made them in the 1990s when dried tomatoes became hugely trendy and were on every restaurant menu. Although less fashionable now, they remain a flavour bomb, adding instant impact to whatever they come in contact with. The blend of flavours here is almost Mediterranean and works really well with the crisp puff pastry. I like to let the pastries cool just a little before enjoying them, as they are best served warm.

Source: Persiana Everyday

Ingredients

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Imperial

x0.5

1x 320 g sheet ready-rolled puff pastry
150 g semi-dried tomatoes in oil
200 g feta cheese, crumbled
75 g pitted Kalamata olives, roughly chopped
2 tbsp za’atar
black pepper, freshly ground

Instructions

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Preheat the oven to 180°C, Gas Mark 6. Line your largest baking tray with baking paper.
Cut the pastry sheet into 3 vertically and horizontally to make 9 rectangles.
Drain the tomatoes and pat them dry with kitchen paper, then roughly chop.
Mix the tomatoes with all the other ingredients in a mixing bowl, seasoning generously with pepper. Divide the mixture equally between each pastry rectangle, placing it in the centre and patting flat.
Take 2 corners of the pastry rectangle and twist them together like a sweet wrapper. Repeat with the 2 remaining corners, leaving the filling in the centre exposed. Repeat with all the pastry rectangles.
Place the pastries on the lined tray and bake for , or until golden brown.
Remove from the oven and leave to cool slightly, then serve warm.

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