Summary

Ingredients

• 10 slices puff pastry (frozen)
• 2 small tomato (s)
• 1 zucchini
• 2 tablespoons oil
• basil
• Garlic
• some tomato sauce
• 2 tablespoon onion (s), diced
• Pepper, black
• 1 pack sheep`s cheese
• possibly water if required

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Instructions

1. Wash and dice the 2 tomatoes and 1 zucchini into small cubes.
2. Heat the 2 tablespoons of oil in a pan over medium heat. Add the 2 tablespoons of diced onion and minced garlic, sauté for 2-3 minutes until translucent. Add the diced tomatoes and zucchini, cook for 5 minutes while stirring occasionally.
3. Stir in some tomato sauce and roughly some water to achieve a thick consistency (not too runny). Season with basil and black pepper to taste. Simmer for 5 more minutes, then remove from heat and let cool.
4. While the filling cools, defrost the 10 puff pastry slices. Cut each slice in half to create 20 squares. Dice the sheep's cheese into small cubes.
5. Spread 1-2 tablespoons of the cooled vegetable filling on one half of each pastry square. Top with a few cubes of sheep's cheese. Place the other half of the pastry square on top and press the edges to seal. Arrange the sealed pastry packets on a baking sheet.
6. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes until golden brown. Serve hot.