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Mini Rolls with 3 Types of Cheese and Fresh Herbs
Ingredients
1 package KANAKI PUFF Pastry
200 gr. crumbled Feta cheese
200 gr. grated Regato cheese
120 gr. grated Cheddar cheese
3 eggs
A handful of fresh mixed herbs (dill, mint, basil, a pinch of marjoram, a pinch of rosemary)
2 tbsp. sesame seeds
Optional: accompanying sauce with sun-dried tomatoes
For the accompanying sauce:
1/3 cup olive oil
1 small onion
1 medium-sized red ripe tomato
6 sun-dried tomatoes in olive oil
6 Kalamata olives without the stone
1 tsp. dried basil
A pinch of salt
Preparation - Steps
Defrost the puff pastries as per the instructions on their package. In a bowl, blend the cheeses, 2 eggs and a pinch of freshly ground pepper. Finely chop the herbs and add to cheese mixture. Stir gently. Prepare the mini rolls as per the instructions. Place them on a baking tray lined with baking paper. Beat the third egg with 1 tablespoon of water and brush the mini rolls. Sprinkle with sesame seeds and bake in a preheated oven at 180°C for 40 minutes.
For the accompanying sauce, peel and cut the onion and tomatoes into small pieces. Drain the sun-dried tomatoes and finely chop them. Pour all the sauce ingredients in the blender and mash. Serve the Mini Rolls with the sun-dried tomato sauce.
For making Mini Parcels:
Lay the pastry sheet on a clean surface, inside their plastic film packaging. Cut each sheet into 4 strips along the longest side and then vertically in the middle.
Divide the filling onto the pieces of pastry. Brush the edges of each piece of pastry with some drops of water and roll up lengthwise.
Gently fold the edges over the top of the parcel to stick together.
