These little parcels are sooo good. They are something different and delicious for lunch, or you could make them as a light dinner and serve them with salad. This is another one of those recipes where the food is easy to make but looks impressive – that’s always a winner in my books!
2 square sheets of pre-made puff pastry
200g feta cheese, crumbled
1 tablespoon pesto
4 large sundried tomatoes (I use the Oil Free Delmaine variety)
1 egg, lightly beaten
Black pepper for seasoning
Preheat the oven to 200°C. Cut each of the pastry squares in half. In a bowl mix together the feta and pesto plus a sprinkling of black pepper.
Divide the feta mixture between the four pieces of pastry. Place a sun dried tomato on top of the feta then fold over the pastry to encase the filling. Press down on the edges with a fork to seal the filing in. Brush the tops with the egg then bake for 20 minutes until golden.
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