by Caitlin Saniga
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1/2 cup chopped marinated artichoke hearts
- 1/2 cup chopped roasted red bell pepper
- 2 cups fresh arugula
- 1/2 cup feta cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon tahini
- 2 teaspoons sesame oil
- 1/4 teaspoon sumac
- 1/4 teaspoon dried dill
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten.
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.
In a large bowl, combine the onion, garlic, artichoke heart, roast red pepper, arugula, feta, and mozzarella. In a small bowl, whisk together the tahini, sesame, oil, sumac, dill, and a bit of salt. Pour the mixture over the vegetables and cheese, and toss to coat.
Lay out the thawed puff pastry sheets on a floured work surface. Roll it lightly to flatten. Use a 4-inch-round circle cookie cutter or other round object, such as a bowl or glass, to cut out circle of pastry, about 4 or five to a sheet. Roll up the scraps of dough, and roll them flat again to cut out more circles — 12 total should be enough. Brush each circle with the beaten egg on the outer edge of half of the circle.
Spoon 3-4 tablespoons of the vegetable mixture into the center of each pastry circle. Fold the dough over the filling to form a semicircle. Use the prongs of a fork to seal the edges together. Place the pies on the prepared baking sheets, 6 to each sheet. Repeat until 12 pies are laid out. Use a sharp knife to slice a hole in the dough at the top of each pie. Brush the tops with egg wash. (I always forget this step.)
Bake for 20-25 minutes, until puffed and golden. Serve warm.