INSTRUCTIONS
01/08

 

Bring a large pot of water to a boil and cook the diced zucchini for about 10 minutes until tender. Drain thoroughly and let cool slightly.

 

Preheat the oven to 200°C (392°F) with fan setting. Line a baking tray with parchment paper.

 

In a large bowl, gently mix the cooked zucchini, crumbled feta, spring onions, herbs, two of the eggs, salt, and pepper. Divide the mixture into 12 equal portions.

 

Place the two puff pastry sheets on a clean surface and cut them into 12 squares using a sharp knife.

 

Spoon a portion of filling into the center of each square. Lift the four corners of the pastry and pinch them together at the top, forming a pouch shape.

 

Beat the remaining egg and brush each pouch with the egg wash. Sprinkle with black sesame seeds.

 

Bake for 25–30 minutes or until golden brown and crispy.

 

Serve warm.
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