Lightly dust your work surface with flour and roll out one sheet of puff pastry until smooth and slightly larger.

Cut the pastry into small squares, ensuring they fit neatly into the muffin cups.

Press each square gently into the tray, letting the corners extend outward for a rustic shape.

In a bowl, combine the chopped roasted red peppers and crumbled feta until evenly mixed.

Spoon the filling into each pastry cup, filling them generously without overpacking.

Bring the pastry corners toward the center and lightly pinch them together, leaving small openings for steam.

Bake until the pastry rises and turns golden brown with crisp edges and a bubbling filling.

Remove from the oven and let them cool slightly before lifting them out of the tray.

Transfer to a cooling rack and serve warm or at room temperature for the best texture.