Puff pastry pockets with feta cheese

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
2.5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 10
  • 1 pack of (6 slices, 450 g) deep-frozen puff pastry
  • 200 g Courgette
  • 2 red onions
  • 2 Garlic cloves
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp dried herbs of Provence
  • 1/2 bunch Parsley
  • 100 g Sheep's cheese
  • 1 Egg
  • 2 TABLESPOONS Whipped cream

Directions

  1. 1

    Place puff pastry slices next to each other on the work surface and allow to defrost. Clean, wash and cut the zucchini into thin strips. Peel, halve and slice the onions.

  2. 2

    Peel garlic and dice finely. Steam zucchini, onions and garlic in hot oil for about 3 minutes. Season with salt, pepper and the herbs. Let cool down a little. Wash parsley, dab dry and chop.

  3. 3

    Cheese crumbles. Add both to the vegetables. Separate egg, whisk yolk and cream. Cut the slices of dough in half crosswise and roll out thinly. (about 17x13 cm). Put some vegetables with feta cheese in the middle of each dough slice.

  4. 4

    Spread the edges of the dough with egg white. Fold both long sides over to the middle and fold them over the filling. Press together at the narrow edges. Coat pockets with whisked egg yolk, sprinkle with herbs from Provençe and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes.

Nutrition Facts

KCAL
200 kcal
CARBS
13 g
FATS
15 g
PROTEINS
4 g