Ingredients
2 puff pastry
thawed
1 tbsp tomato passata
1 cup cheddar cheese
grated
1 egg
beaten lightly
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 oven
- 1 sharp knife
- 1 baking sheet
Instructions
- Preheat oven to 180C.
- Spread the tomato across one sheet of the puff pastry, making sure to cover all the edges.
- Sprinkle the cheese across the tomato-covered sheet of pastry. Gently lie the second sheet of pastry on top of the cheesey pastry.
- Using a sharp knife, gently cut the pastry in half and then cut each half into twelve strips.
- Lie the strips on a baking sheet, being sure to give each enough room to puff up in the oven.
- Brush the pastry strips with the beaten egg and sprinkle a little more cheese across the tops and then place into the hot oven to bake for approx. 15 mins or until the pastry becomes golden and puffed up.
- Remove from the oven and serve hot or cold.
Notes
Tip
While these puffs are great cold – and make a nice lunch box filler – they are even better hot! I find that at least half of every batch I make gets eaten while they cool.
Tip
I use tomato passata because it is basically pureed cooked tomatoes, but you could use tomato paste or tomato sauce – you will just get a much stronger and saltier tomato flavour with these. Which may not be a bad thing!
Variation
Once you conquer this basic model of finger puffs, you could start adding all sorts of ingredients into the mix. I love pesto puffs!
Storage
Make sure that these pastries are completely cold before you store them or they will become extremely soggy.
