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.