Tomato and Feta Puff Pastry Bites with Basil Pesto


  • 1 sheet of puff pastry
  • 4-6 oz Winter Hill Feta cheese, chopped into cubes
  • 1 1/2 cups fresh cherry tomatoes, halved
  • Basil pesto for garnish


  1. Prepare the Puff Pastry:
    • Thaw your puff pastry sheet overnight in the fridge.
    • Preheat your oven to 375°F (190°C).
    • Cut the puff pastry into 24 pieces.
  2. Assemble the Bites:
    • In a heavily sprayed and lined mini muffin tin, press each puff pastry square into the 24 holes.
    • Poke the bottom of each puff pastry a few times with a fork to allow for proper baking.
  3. Add the Fillings:
    • Place a cube of Winter Hill Feta in each puff pastry.
    • Top each with a half cherry tomato.
  4. Bake:
    • Place the muffin tin on a baking sheet to catch any spills.
    • Bake in the oven for about 17-20 minutes, until the cheese is melted and the puff pastry is slightly golden.
  5. Finish and Serve:
    • Remove from the oven and sprinkle with flaky sea salt.
    • Garnish each puff pastry bite with a drizzle of basil pesto.
    • Use a fork to carefully remove the cups from the pan.