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Feta and Artichoke Galettes

This recipe for Feta and Artichoke Galettes comes from Jus-Rol which offers an exciting and convenient range of ready-made pastry products.

The Jus-Rol story dates back to the days when convenience foods were a rarity and luxury food items were almost non-existent. It started in the 1930s, in Coldstream, Northumberland when a family man named Tom Forsyth opened his own bakery business. Little did he know then, that after surviving the war and the great depression, that his business would lead him to become the founder of the UK’s pioneering pastry company, Jus-Rol.

In the early 1950s Tom began selling puff pastry to his bakery customers and ‘Just-Roll’ was soon in regular demand. The locals loved his puff pastry and it was within no time at all that his pastry rose not only to be popular for its great taste and quality but above all, convenience. Tom soon realised that there was an opportunity to produce the product for a wider audience and so he struck while the iron was hot and began trading nationally in 1954.

The name ‘Just-Roll’ originated from the ladies that worked in the bakery, who were encouraged to take home cuttings from the pastry products prior to cooking. When asked what they did with it they replied “we just-roll it out and . . .”

The name stuck, but when registering the company, “Just Roll” was considered too descriptive and so was shortened to “Jus-Rol”. The rest as they say is history . . . but if you would like to find out more visit

Feta and Artichoke GalettesIngredients for Feta and Artichoke Galettes

500g pack of Jus-Rol Puff Pastry Sheets – thawed
1 jar artichokes hearts
1 pack of feta cheese
Few sprigs of thyme

How to make Feta and Artichoke Galettes

  • Preheat oven to 220°C (200°C for fan assisted ovens) 450°F/Gas Mark 7
  • Roll out pastry to a rectangle approx 24 x 20cm / 9.5” x 8”.
  • Using a sharp knife cut into 30 squares. Place on a baking sheet.
  • Drain artichoke hearts and cut each in half of thirds depending on size.
  • Crumble the feta into the medium sized pieces.
  • Brush each pastry square with beaten egg, then place a piece of artichoke and some feta in the centre of each and sprinkle with thyme leaves.
  • Bake for 10 – 12 minutes until pastry is risen and golden and the cheese is just beginning to brown.
  • Serve warm.