Puff Pastry Parcel

Mmm, I had a delicious dinner last night. in fact, I will be having a delicious lunch today too, from the leftovers.

We had some puff pastry left over in the fridge from a scrumptous chicken pie Ben concocted last week, and I hated to see it sitting there, looking forlorn and unloved. So, a quick trip to the supermarket to pick up a few jars of expensive-but-long-lasting ingredients and some tasty extras resulted in this idea – which, incidentally, turned out delicious and yummy!

Bacon, Feta and tomato puff pastry tart

The pie close up!

 How to make this scrumptous, salty and tangy pie? Read on!

Ingredients:

• Puff pastry, rolled to 0.5cm thickness
• Half a normal block of feta
• Bout 6-10 sun dried tomatoes
• 3 cherry tomatoes, sliced in half
• A teaspoon full of capers
• 4 rashers of bacon
• 1 onion

Finely chop the onion, and fry it with the bacon. I fried it in basil/lemon oil to add some flavour, and added oregano as the main herb near the end of frying. Chop the bacon, and put both it and the onion into a bowl. To the bowl add the feta (sliced or chopped), the cherry tomatoes, sun dried tomatoes (chopped) and the capers. Mix hard with a spoon, ensuring that everything is broken up and mixed together thoroughly.

Spoon into the middle of the rolled puff pastry, fold over into a parcel and glazed with a little beaten egg. Cook in the oven for approximately 25 minute until golden brown.

We served it with a variation of garlic bread, butter and boursin toasted. To be honest though I would almost have preferred just eating the stinky boursin on a spoon straight from the fridge! hehe.