Sardine and Fetta Cheese Pastries

Sardine & Fetta Pastries

Pastries

1 packet filo pastry

2 cups crumbled fetta

250g tinned sardines in spring water

1 cup spanish onion diced

1 tbspn garlic minced

2 tbspn capers

1 tbspn fresh dill

1 tbspn fresh parsley

2 tbspn butter melted

½ cup kalamatta olives sliced & pitted

½ cup ground parmesan

1 tbspn olive oil

1 tspn sea salt

black pepper to taste

Preheat oven to 180 degrees C.

In a saucepan over a medium heat, add in oil, garlic, Spanish onion, capers, salt and pepper and cook for 5 minutes. Remove from heat & transfer to a large bowl, mix in sardines, fetta, parmesan, fresh herbs & olives. Allow to cool for 10 minutes in fridge before wrapping in filo.

Lay out 2 sheets of filo & brush with with melted butter, spoon a desired size of filling & fold into desired shape & brush outside again with melted butter. Repeat until you have enough pastries & then place on tray & bake for 20 minutes or until golden brown.

Serve with a tomato chutney or tangy salad.

Serves 4

©Sacred Chef. Cooking School Sunshine Coast

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