Za’atar, Tomato, Olive & Feta Pastries

We hardly ever make starter, however we do like snacks which you can eat in your hand with a drink. These pastries are impressed by Sabrina Ghayour and are very tasty.

Wine suggestion: At the moment of 12 months we look ahead to savory and dry white wines, and from Crete we selected an Assyrtiko from Nikos Karavitakis. His Nomas cuvée is crisp, dry, apple-citrus with a gritty salinity and savory end; simply excellent for a salty, savory, spicy pastry like this. Sunshine on a plate and in a glass.

Za’atar, tomato, olive and feta pastries – makes 9

• 1 ready-made puff pastry sheet of 320 g
• 150 g sunblush tomatoes in oil, drained and patted dry with kitchen paper, then coarsely chopped
• 200 g feta cheese, crumbled
• 75 g pitted Kalamata olives, coarsely chopped
• 2 tbsp za’atar

Preheat the oven to 200C/gasoline mark 6.

Line a big baking tray with parchment paper.

Reduce the dough in 3 vertically after which horizontally to get 9 rectangles.

Combine the tomatoes, feta, olives and za’atar collectively in a mixing bowl and season generously with black pepper.

Divide the combination over every dough rectangle. Scoop spoonfuls into the middle and faucet along with your fingers to flatten.

Take 2 corners of the dough and twist them collectively like a sweet wrapper. Repeat with the two remaining corners, leaving the filling uncovered within the heart. Repeat with each bit of dough.

Place the pastries on a parchment-lined baking sheet and bake for 25 minutes, or till golden brown.

Take away from the oven and let cool barely, they’re greatest heat.

(Authentic recipe from Persiana On a regular basis by Sabrina Ghayour, Aster, 2022.)