Preheat oven to 375°F (190°C). Grease your muffin tin or tart pans because we’re not scraping anything out today.
Cut the pastry into 6 squares. Press each square into the tin or pan, forming a little shell.
Brush lightly with olive oil to get that golden glow like it's wearing setting spray.
In a bowl, mash peas slightly with a fork or food processor. Don’t go full puree—chunky is chic.
Add vegan feta, mint, lemon juice, salt, and pepper. Stir until it looks like a spring fling in a bowl.
Spoon the filling into the pastry shells evenly. Don’t overfill unless you like cleaning ovens.
Bake for 18–20 minutes until the pastry is puffed and golden, and the filling is lightly crisped on top.
Cool for 5 minutes, then serve warm or smugly at room temp with a side of “yes, I made these.”
