This week we bring you another of our 4 ingredient winners and this time our recipe showcases one of the lesser known members of the Royal family, Greek Pesto as well as the ever-versatile, puff pastry.
These pesto puffs are perfect for a picnic under the stars or as a canapé to serve your royal guests on their arrival. So impressive (and so easy).
May they accompany you on many an adventure,
You will need
400g all-butter puff pastry
200g olives, pitted and roughly chopped
1 jar Pesto Princess Greek Pesto
1. Preheat your oven to 200°C. Defrost your puff pastry at room temperature and roll out onto a greased baking sheet.
2. Cut your puff pastry in half down the length of the pastry.
3. Spread half a jar of Pesto Princess Greek Pesto on each half of puff pastry, leaving a border around the edges.
4. Crumble the feta and sprinkle all over the pesto bases, followed with chopped olives.
5. Fold over each half, creating a long sausage shape and use a fork to close the edges. For golden puffs, brush with whisked egg or milk and cut into 3-4cm wide bites. Spread these evenly over the greased tray and bake for 20 minutes until golden brown.
6. Serve alongside meze treats such as dolmades, olives, feta cubes and of course additional Pesto Princess Greek Pesto to dip!
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Fat Bastard Pinot Noir Rosé 2014
The grapes for the Fat Bastard Pinot Noir Rosé come from Robertson’s limestone rich soils. Gentle pressing and being made like a white wine created this crisp and fresh Rosé.
The Fat Bastard Pinot Noir Rosé 2014 was awarded a top ten position in the Top Rosé Wines South Africa 2015.
It looks like: Packed in a Burgundy bottle with, somewhat predictably, a hippopotamus on the label. In the glass, delicate cherry blossom pink.
It smells like: Sliced strawberries and watermelon. Floral.
It tastes like: Lovely creamy entry and palate. It’s all about fresh summer berries, and crunchy watermelon. Lovely lime squirt ending.