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Directions Preparation:10min › Ready in:10min
Slice olives and fetta then gently combine in a medium bowl. Remove roasted capsicum and slice into 2cm long rectangles or so that you have enough for 12 separate pieces. Remove frozen pastry shells from packet and fill each with 1 teaspoon of the olives and fetta mix. Top each with a slice of red capsicum. Serve on a large serving plate.