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Puff Pastry Pockets

Puff Pastry Pockets

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10 mins + 30 mins
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Serves 12


  • 2 sheets of puff pastry, thawed
  • 100 g feta cheese, chopped in to 6 cubes
  • 1/3 cup sun dried tomatoes, drained, diced
  • 1 Tbsp sour cream
  • 1 Tbsp Italian parsley, finely chopped
  • 6 tsp raspberry jam
  • 6 peices of milk chocolate
  • 2 tsp butter, melted


1. Preheat oven to 200°C (180°C fan-forced)

2. Lay a sheet of puff pastry dough over a 12 hold ice cube tray and carefully press pastry into each divot to create the pockets.

3. Combine feta cheese, sundried tomatoes, sour cream, parsley, salt and pepper in a small bowl.

4. Divide feta cheese mixture between the first six cube pockets.

5. In the remaining 6 cube pockets, spoon raspberry jam, then place a piece of chocolate on top of each.

6. Place the other sheet of puff pastry over the ice cube tray to cover the pockets, using a rolling pin to seal it. Chill in the fridge for at least 10 minutes.

7. Line a baking tray with baking paper. Invert the ice cube tray on the baking paper, releasing the puff pastry pockets.

8. Using a knife, cut off any excess dough around the sides and use a fork to seal the edges of the pastry.

9. Brush the pastry with butter and bake for 30 minutes. Leave to cool slightly before serving.


Qty Price
Countdown Puff Pastry 1kg $4.50 ea
$4.50 ea
Food Snob Fresh Cheese Bulgarian Cow Feta $4.00 ea
$4.00 ea
Countdown Sundried Tomatoes Halves $5.50 ea
$5.50 ea
Anchor Sour Cream Original $3.60 ea
$3.60 ea
Superb Herb Parsley Fresh Italian $3.70 ea
$3.70 ea
Countdown Raspberry Jam $2.60 ea
$2.60 ea
Cadbury Chocolate Block Dairy Milk $6.30 ea
$6.30 ea
Countdown Butter Salted $5.40 ea
$5.40 ea