Serves 36
This crispy olive oil pastry offers a cholesterol free alternative to regular pastry: No Cholesterol Short Crust Pastry. Adjust the oven rack to the middle position. Preheat oven to 200°C. Cut pastry rounds with a biscuit cutter (6 cm, in diameter) to fill 3 mini muffin pans. Press pastry circles into pans to fit snugly. Prick bottoms lightly with the prongs of a fork. Refrigerate for 30 minutes. Bake blind for ±10-15 minutes.
Recipe Category

You will need

½ cup (125 ml) spring onions, finely sliced with green tops
1 T (15 ml) olive oil
1 x 200 ml Ina Paarman’s Ready to Serve Reduced Fat Cheese Sauce
2 wheels of feta cheese, crumbled
1 egg
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
watercress for garnishing


Adjust the oven rack to the middle position. Preheat the oven to 160°C. Sauté the spring onions lightly in the olive oil. Remove from heat. Add the Cheese Sauce and feta cheese. Beat the egg lightly and add to the mixture together with Green Onion Seasoning. Spoon the mixture into the pre-baked pastry shells and bake for 20-25 minutes until puffy and nicely browned. Serve warm or at room temperature, garnished with watercress.


Replace the feta with ¾ cup grated pecorino cheese.