Ingredients:
2 packets of West Peak Meats bacon pieces
½ green pepper, chopped
½ medium-sized white onion, chopped
Olive oil (for frying)
½ tsp. smoked Spanish paprika
½ tsp. oregano
Tomato sauce (for spreading)
Cream cheese (for spreading)
Grated cheddar cheese
2 rounds of feta cheese, sliced
1 sheet of puff pastry
1 egg (for egg wash

Method:
Prepare the filling –
In a pan heat some olive oil over medium heat. Add the bacon pieces, green pepper and onion. Fry until the bacon is cooked and the vegetables are softened. Stir im the smoked paprika and oregano. Cook for another 2 minutes and set aside.
Prepare the pastry –
Rol out the puff pastry to 2x 20 – 25cm rectangles.
Cut each rectangle into 2 triangles, one with the point facing up and the other facing down.
Assemble the parcels –
Spread a thin layer of tomato sauce on the base of each triangle. Add 1 tsp of cream cheese on top and sprinkle a layer of grated cheddar cheese. Add the bacon mixture, followed by more cheddar cheese. Place the slices of feta on top.
Take each corner of the triangle and fold it over the centre to cover the filling, leaving three small openings. Brush the sides of each opening with egg was and press to seal the gaps.
Preheat the oven to 180°C . Brush the top of the parcels with egg was and pierce three small cuts on top. Place the parcels on a baking ray and bake for 40 minutes or until golden brown.

Allow the parcels to cool slightly before serving and Enjoy!