Monday, 16 March 2015

Light Bites

It has to be said, over the last few days it really feels like Spring is nearly here! I can't wait for the days to be longer and the weather to warm up - we love getting out as a family, exploring and having picnics. This super quick and easy recipe is great to have as a light lunch on a weekend or during half term and you can get really adventurous with your fillings; it would also make a great addition to a picnic when the weather well and truly warms up.

My little one loved helping me cut out the pastry, spreading the filling, adding the cheese and squishing the parcels together. They tasted absolutely delicious and we shall definitely be experimenting with different flavours.

We ended up having ours with carrot and cucumber sticks with some houmous. 


Makes approximately 12 small puffs    Prep time: 10-15 minutes   Cook time: 10-15 minutes


1/2 jar of Sacla Sun dried tomato paste
100g of grated medium cheddar cheese
x 1 packet of ready rolled puff pastry
Small fluted scone cutter
30 mls of semi-skimmed milk


o  Preheat your oven to 200C/180C fan/gas mark 6
o  Line a large baking tray with parchment paper
o  Unroll your pastry onto the baking sheet and using your cutters to cut out 24 round circles and place on your baking try lined with parchment paper
o Use a teaspoon to add a small amount of the sun dried tomato paste to all of the cut out pastry shapes
o  Add a small amount of the grated cheese to half of the cut out pastry shapes (you may need to break the cheese up into smaller pieces) and place another pastry tomato side down and pinch all around with your fingers until they are sealed
o Repeat this with the rest of your pastry until you've made 12 puffs
o Using a basting brush, baste milk the puffs on the to tops and the sides of each puff
o  Place in the oven for 10-15 minutes, until the pastry turns golden brown
o  Whilst your pastry is cooking, cut up some veg, e.g. carrot and cucumber, into sticks and serve with a dollop or two of houmous

Make it go further: If you like your pastry a little thinner or you just want to make more puffs (like we did!) use a rolling pin to roll out your ready made pastry even thinner, then cut out your shapes.