Roast capsicum and feta tarts - a recipe

It's been a long time since I've posted a recipe on here. My food mojo has been more of a nojo lately. The kids can be so picky at mealtime that it takes the joy out of creating meals, and we've been falling back on our old favourites a little too much.

Luckily I had an excuse to cook for a few more people last weekend when we hosted S's birthday party at the zoo. S's godparents flew up from Wellington for it and her grandmother happened to be in Auckland so was able to come too.

I whipped up these roast capsicum and feta tarts the day before and then served them cold at our zoo picnic. The whole lot got devoured, so I figured the recipe was good enough to share on here.

Ingredients

• 4 roasted red capsicums/bell peppers, deseeded
• 1 x 200g pack of feta cheese, cubed
• 1/2c roast cashews
• 1/4c Parmesan cheese, grated
• 1T fresh rosemary leaves, finely chopped
• 1T fresh oregano leaves, finely chopped
• Salt and pepper to taste
• 1 packet of frozen puff pastry sheets
• 1 egg

Method

1. Preheat oven to 200°C or 400°F.
2. Place the roast capsicums, feta cheese, roast cashews, Parmesan cheese, fresh rosemary, fresh oregano, and salt and pepper in a food processor or blender and pulse to a chunky puree. 
3. Remove a sheet of puff pastry from the packet and place on a chopping board.
4. Cut the sheet in half and place a dollop of roast capsicum mixture on one half of both strips of puff pastry.
5. Fold the puff pastry over the roast capsicum mixture and pinch the two halves together all the way around to crimp the edges.  Move the two parcels to a baking tray. 
6. Repeat with the rest of the puff pastry sheets and roast capsicum mixture.
7. Crack egg into a small bowl and whisk, then use a basting brush to spread the egg wash over each pastry parcel. 
8. Bake parcels in the oven for 15-20 minutes, or until golden brown.
9. Serve immediately.