World Cuisine

Feta, Olive and Preserved Lemon Pastries

cook 20 mins
  • 175 g (6 oz) shop-bought chilled ready-made puff pastry
  • flour, for dusting
  • olive oil, for brushing
  • 175 g (6 oz) feta cheese, crumbled
  • 2 tablespoons pitted black olives, finely chopped
  • finely chopped rind of 1 preserved lemon (see page 68)
  • 2 teaspoons dried mint
  • Roll out the pastry on a lightly floured surface to a rectangle about 5 mm (1/4 inch) thick, then cut into 8 thin strips. Place them on lightly oiled baking sheets and brush each strip with a little oil.
  • In a small bowl, gently mix together the feta, olives, preserved lemon rind and half the mint. Scatter a thin layer of the mixture over each pastry strip, then place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until the pastry is cooked. Sprinkle the remaining mint over the tops and serve hot.
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