Peppers and olive mini pies

Spread a layer of olive paste on the puff pastry filo sheet (leave a margin of about 5 cm) then place the sweet red peppers cut into small pieces on that and the feta cheese that you have crumbled, on top.

Wrap into a roll. Place in the freezer for about 10 minutes so that it gets firm and then cut into slices (like the biscuits). 

Spread the slices on a baking tray and brush with a little egg yolk on top. Bake for about 25' until the puff pastry gets golden brown.