1. Preheat oven to 220º/200º fan
2. Place the frozen peas in a small bowl with half of the mint leaves and the boiling water and microwave for two minutes.
3. Drain and remove the mint leaves once complete and refresh the peas by rinsing with cold water. Set the peas aside.
4. Add the garlic, spring onions, chilli and remaining mint leaves to the Dualit Hand Blender Chopping Bowl and finely chop.
5. 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.
6. 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.
7. Squeeze in the lemon juice and stir through with a spoon - then set to one side.
8. Lightly dust the pastry sheet with a little flour, use a rolling pin to roll the sheet as thin as you can.
9. Use a fluted pastry cutter to cut 12 cases out of the pastry.
10. 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.
11. Place a dessert spoon of the minted pea mix into each case and top each one with the remaining crumbled feta.
12. Place the tray back into the fridge for 20 minutes.
13. 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.

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.