Olive and ricotta puffs

These puff pastry triangles are a quick easy recipe. There's a lovely crunch to these, and they are great for a lunchbox or picnic.

Credit: My Market Kitchen

• makes

  8

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 100 g chopped pitted kalamata olives
• 50 g chopped pitted green Sicilian olives
• 2 sheets puff pastry, thawed (you can leave the plastic backing on until shaping)
• 80 g ricotta

Instructions

1. Preheat oven to 200°C.
2. Combine olives and gently press a handful of olives into each sheet of pastry.
3. Cut each pastry sheet into 4 equal squares, then carefully flip each over,  pushing down to secure the olives. Remove plastic backing sheet if still in place.
4. Mix the remaining olives (plus any that may have come off the pastry squares) with ricotta then spoon some into the centre of each square leaving a 1 cm border.
5. Fold one corner of each square to the other over the filling to form a triangle, then gently seal the edges with a fork. Place on a baking tray then repeat with remaining pastry and filling.
6. Bake in the oven at 200°C for 15-20 minutes until golden and puffed.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.