Pass these party puffs around at your next soiree.


  • 2 frozen butter puff pastry sheets, thawed

  • 350g South Cape Marinated Fetta

  • 12 cherry tomatoes, halved

  • 32 pitted black olives


  • 1.

    Prick puff pastry lightly with a fork, cut into 16 squares and place on an oven tray lined with baking paper.

  • 2.

    Top each square with a cube of South Cape Marinated Fetta, a tomato half and an olive.

  • 3.

    Bake at 230°C for 5-8 minutes until puffed and golden.

  • 4.

    Drizzle with a little of the oil from the Fetta and serve immediately.


Makes 32


• Puff pastry squares can be simply topped with Marinated Fetta only.

• Puffs can be assembled and refrigerated until ready to be baked, up to 4 hours in advance.

• Try topping with anchovies or a dollop of pesto instead of olives.

This recipe is brought to you by South Cape Fine Foods.

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