- 1 sheet puff pastry
- 1/2 ring feta cheese
- 50 g emmenthal cheese
- Herbs de Provence
- Put the pastry onto a greased baking tray
- Cut onto about 20 pieces (4 rows of 5)
- Put a small cube of both cheeses onto each piece
- Fold up the edges to make a tiny pie.
- Sprinkle with Herbs de Provence
- Bake at about 180 deg for about 20 minutes, until it is nice and golden.