Recipe Card

Tomato and Red Pepper Puff Fingers

Ingredients

  • 1 Jus-Rol™ Puff pastry ready rolled sheet
  • 4 tsp sun dried tomato paste
  • Half a red pepper cut into strips
  • 8-10 cherry tomato cut into quarters you can also use baby plum tomatoes
  • A little olive oil for drizzling
  • seasonings
  • 50g walnut pieces roughly chopped
  • 1 egg beaten to glaze
  • A few basil Leaves to garnish

Equipment required

  • Baking Sheet
  • Pastry Brush
  • Pastry cutters

Techniques used

Method

  • Preheat oven to 220ºC (200ºC fan assisted) 425ºF/Gas M7
  • Unroll pastry sheet and cut into 4 equal strips. Lay pastry pieces on a lined baking sheet and spread 1 tsp. sun dried tomato paste down centre of each, leaving a good border all round.
  • Top each with the tomato quarters and pepper strips, drizzle a very little oil over vegetables, brush borders with beaten egg and bake for 10 – 12 minutes, scatter with basil leaves before serving.