Here it is again

At Easter time I mentioned “perfect products” and in particular the puff pastry sheet.

Hence, here it is again.

This is another variation of mine, on a theme of Stromboli, but using the sheet.

Pizza Puffs

1 x 375g puff pastry sheet, defrosted

1 sweet onion, medium size, finely diced

100g mature cheddar cheese, grated

1 tsp Dijon mustard

3 tbsp tomato paste

1 egg, beaten

Generous pinch of oregano or garlic Italian seasoning

Preheat oven 180fan/200c/Gas 6

Place a dampened J cloth on your work surface and then the pastry on top. Unroll the sheet, leaving it on the wrapping paper, lengthways in front of you.

Spread the mustard on the sheet, then the tomato paste. Sprinkle a layer of cheese, then the finely chopped sweet onion. The quicker you move, so as not to allow the pastry to warm, the better. Roll up the pastry tightly, so that it resembles a long sausage roll, you'll find that using the wrapping paper will help you control the roll, then chill in the fridge for at least 10 minutes. After chilling trim each end of the roll and then cut into 12 circles. Lie the circles flat on a non stick baking sheet (grease the sheet if not non stick) brush each circle with the beaten egg. Sprinkle with oregano.

Bake for 12/15 minutes.

You have choices – you can keep this recipe vegetarian or try adding 100g of smoked meat of your choice, i.e. salami, ham, pepperoni. You could add 120g of finely chopped chestnut mushrooms and/or baby spinach leaves. Try mixing the cheese – 50g mature cheddar and 50g Parmesan - it works really well.

Photos on their way!