Method:

1. Preheat oven to 200°c / 180° fan assisted / Gas Mark 6
2. Drain the oil from the olives, roughly chop and remove any olive stones
3. In a bowl, combine the olive mixtures, crumble in the feta, add the dried oregano, season with black pepper
4. Mix thoroughly, using a fork – don’t worry about mashing them up a little, that’s perfectly ok
5. Roll the pastry sheet out a little and divide into 6 equal squares(ish)
6. Divide the olives & feta mixture into 6 equal portions
7. Shape into a ball and place each ball into the centre of the pastry squares
8. Pat them down to flatten them a little and taking one corner of the pastry, pull it over the mixture into the opposite corner to make a triangular pastry shape (
9. Push the filling down gently (if needed) and seal the edges of the pastry by pinching them or using a fork to seal them shut.
10. Lay them on a baking/parchment paper lined oven tray
11. Brush with the beaten egg, then sprinkle with Nigella seeds
12. Bake in the oven for 25 mins or until golden brown
13. Once cooked, serve immediately, perfect with a salad on the side

Tom's top tip: You can just as easily make this an open tart. if you prefer