Cheese and Pepperoni Puffs
Ingredients
Directions
Pre-heat oven to 220°C / 200°C fan assisted and line a large baking tray with parchment paper.
Roll out thawed sheet of puff pastry and cut into 8 squares. Arrange squares on parchment lined baking tray.
Use a pastry brush to brush beaten egg around the edges of the puff pastry square.
Spread 1 tbsp of pesto on the pastry leaving a 2-3cm border (where the egg wash is), then top with a slice of tomato, slices of pepperoni and grated Carbery Cracker cheese.
Bring the top left and bottom right corners together in the middle, then the bottom left and top right corners to meet them, pinch well so that the puff pastry is secured in a little parcel.
Repeat this process until all the parcels have been assembled.
Brush the pastry with beaten egg then bake in preheated oven until golden, 20-22 minutes.
Leave to cool for 5-10 minutes then enjoy.
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Ingredients
Directions
Pre-heat oven to 220°C / 200°C fan assisted and line a large baking tray with parchment paper.
Roll out thawed sheet of puff pastry and cut into 8 squares. Arrange squares on parchment lined baking tray.
Use a pastry brush to brush beaten egg around the edges of the puff pastry square.
Spread 1 tbsp of pesto on the pastry leaving a 2-3cm border (where the egg wash is), then top with a slice of tomato, slices of pepperoni and grated Carbery Cracker cheese.
Bring the top left and bottom right corners together in the middle, then the bottom left and top right corners to meet them, pinch well so that the puff pastry is secured in a little parcel.
Repeat this process until all the parcels have been assembled.
Brush the pastry with beaten egg then bake in preheated oven until golden, 20-22 minutes.
Leave to cool for 5-10 minutes then enjoy.