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Ingredients
- 6 oz feta cheese
- 1/2 cup ricotta cheese
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
- 1/4 tsp cracked black pepper
- 1 egg, lightly beaten
- 12 oz package frozen puff pastry, thawed according to package directions
- 1/3 cup red pepper jelly
Preparation
Step 1
Crumble the feta cheese into a large bowl. Add the ricotta, parsley, mint, pepper and egg and stir until well combined.
Preheat the oven to 375F. Roll one half of the pastry on a lightly floured surface to 1/8" thickness. Cut 16, 3" rounds from pastry. Press into lightly greased mini muffin pans. Repeat with the remaining pastry.
Spoon a little red pepper jelly into each pastry shell, then teaspoons of ricotta mixture. Bake for 20 to 25 minutes or until the filling is set and pastry is golden. Let stand in pan for 5 minutes before carefully removing.