2 sheets frozen puff pastry thawed
1 egg yolk
2 tsp milk
2 tbsp olive oil
1 red onion cut into thin wedges
1 clove garlic crushed
2 small zucchini chopped
1 yellow capsicum chopped
1 small bunch silverbeet washed and shredded
¼ cup currants (45 g)
150 g feta crumbled
2 tbsp shredded fresh mint
1 tbsp pine nuts toasted
1 tbsp flaked almonds toasted
1 bunch truss cherry tomatoes roasted, to serve
- Cut one sheet of pastry into square quarters. Place on an oven tray lined with baking paper. Pierce all over with a fork. Cut remaining pastry into 1cm-thick strips. Use pastry strips to make a border around each pastry square, trimming to fit. Brush borders with combined yolk and milk.
- Cook in a hot oven (200C) for about 10 minutes, or until crisp and browned.
- Meanwhile, heat oil in large frying pan. Add onion and garlic. Cook, stirring, until soft. Add zucchini and capsicum. Cook, stirring, for 5 minutes, or until almost tender. Add silverbeet and currants. Stir occasionally for a further 4 minutes, or until wilted. Season with salt and pepper.
- To serve, divide warm silverbeet mixture among warm pastry cases. Sprinkle with feta, mint and nuts. Serve with roasted truss tomatoes.