- Preheat oven to 220º/200º fan
- Place the frozen peas in a small bowl with half of the mint leaves and the boiling water and microwave for two minutes.
- Drain and remove the mint leaves once complete and refresh the peas by rinsing with cold water. Set the peas aside.
- Add the garlic, spring onions, chilli and remaining mint leaves to the Dualit Hand Blender Chopping Bowl and finely chop.
- Add the drained peas, greek yoghurt, honey and salt and pepper to taste to the Chopping Bowl and blend until a smooth consistency is reached.
- Crumble the feta cheese and add half into the Chopping Bowl - pulse the blender so as to mix in but not completely blend the cheese.
- Squeeze in the lemon juice and stir through with a spoon - then set to one side.
- Lightly dust the pastry sheet with a little flour, use a rolling pin to roll the sheet as thin as you can.
- Use a fluted pastry cutter to cut 12 cases out of the pastry.
- Place the pastry circles into a lightly floured fairy cake tin - push them down to ensure that the cases are flat against the bottom and sides.
- Place a dessert spoon of the minted pea mix into each case and top each one with the remaining crumbled feta.
- Place the tray back into the fridge for 20 minutes.
- Bake in the oven for 20-25 minutes or until the pastry is a golden brown colour and the feta on top of the tarts has browned.
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Top Tips:
- Cold pastry produces a crispier bake.
- When boiling any vegetables, always plunge into cold water immediately after cooking to help them retain their vibrant colour.
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