Recipe for Feta, Tomato and Aubergine Vol au Vents – light, tasty appetisers or snacks

400g Today Puff Pastry
240g Baby Aubergines, half chopped & half halved
2 Medium Tomatoes, chopped
1 tsp sugar
2 tsp cumin seeds
1 tsp crushed garlic
1 block feta cheese
1 egg, whisked
Olive oil
Salt & pepper

How to

Preheat oven to 180°C. Spray a baking tray with cook and spray and set aside.

On a clean surface, sprinkle over some flour. Roll out the Today Puff Pastry, and using a rolling pin, lightly roll over the pastry to make even but do not roll to make any thinner.

Once puff pastry is rolled out evenly, take a cup and cut out as many circles. Try make sure it is an even number.

Egg wash the sides of one pastry circle then place another on top. Using a smaller cup make a second thinner circle in the middle of the top pastry, and prick the middle with a fork.

Once you have repeated step 4 with all pastry circles, place them on the baking tray prepped in step 1.

Egg wash the top surface (that has the second circle and fork pricks) of each pastry circle. Place in the oven for 20 – 25 minutes.

Once the puff pastry has puffed out and looks golden brown, take out of the oven and allow to cool.

Using a spoon, crush out the centre where you have made the circle and pricks and fill with the filling below.

Aubergine, garlic and tomato filling:
While pastry is baking heat a saucepan up, using half punnet of aubergines, cut into halves. Fry until cooked through. Set aside.

In the same saucepan, heat up some oil and fry the other half of the chopped aubergines. Once the colour of the skin starts going from a vibrant purple to a dark brown, add in the garlic and soon after the tomatoes, sugar, salt and pepper, and the cumin. Leave on a medium heat to allow to thicken for a bit – 5 – 7 minutes. Set aside for pastries.

Place pastry cases on plate. Place halved aubergines in each case and then fill the rest of the pastry cases up with the tomato, garlic & aubergine mixture.
Sprinkle feta cheese over.

Optional: Sprinkle some parsley over.

Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.

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