• 1 punnet of cream cheese
• 1 wedge of blue vein cheese
• A handful of finely chopped chives
• 1 packet of ready rolled pastry
• 1 egg

Roll out the pastry a little thinner and using a round cutter make circles from the pastry.  Mix the cheeses and the chives and spread the mixture onto half of each circle.  Fold the pastry circle over and crimp the edges before glazing with an egg wash.

Bake in a hot oven for about 20-30 minutes or until golden.

• ½ frozen peas
• 200 g Mainland Reserve Creamy Feta
• 1 tsp lemon juice
• 12 mint leaves, finely shopped and extra for garnish

Cover the peas with boiling water in a heatproof bowl and stand for 2 minutes.  Drain well and mash coarsely with a potato masher or fork.

Crumble in the feta and mash or whizz for a smoother texture, then stir in the lemon juice and mint and chill until needed.

More of Annabel’s delicious recipes are available at

https://www.wearewhatweeat.co.nz/