Tomato cheese savouries

These tasty, super-easy, melt-in-your-mouth tomato cheese savouries are the perfect finger food for any occasion.

Simon Gault

Cooked tomato and cheese savouries with a bowl of fresh cherry tomatoes

Tomato Cheese Savouries

Serving Size:
12
Time:
40
Difficulty:
easy

Ingredients

  • 1 whole egg
  • 1 tablespoon water
  • 1 bunch Italian parsley
  • 1 small bunch marjoram
  • 200g feta cheese
  • 1 teaspoon smoked paprika
  • 3 sheets flaky puff pastry
  • 12 cherry tomatoes
  • fresh herbs, to garnish (optional)
A board with a block of feta, a bowl of cherry tomatoes, pastry triangles, melted butter, fresh herbs

Preheat oven to 180°C.

To make egg wash: whisk together the egg and water in a small bowl.

For the filling: Add feta, paprika, parsley and marjoram to a food processor. Blend until smooth.

Cut each pastry sheet into 4 triangles. Using a sharp knife, cut 2 short slits parallel to the shorter sides of each triangle.

Spoon 1 teaspoon filling onto each pastry triangle, in the centre of the longest edge. Top with a cherry tomato then use a skewer to prick a hole in each tomato. Brush egg wash on the corners of each pastry triangle, adjacent to each tomato. Fold each pastry corner over the other and press gently to stick. Brush with egg wash then transfer savouries to a baking dish.

Wrapping the tomato and cheese into puff pastry triangles

Add another teaspoon of feta mix in the opening of each pastry. Bake in preheated oven until golden brown, approximately 25 minutes.

Remove savouries from oven and set aside to rest and cool a little.

Serve warm, garnished with fresh herbs (if using).

Simon Gault cooks Tomato Cheese Savouries
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