
Tomato and Red Pepper Puff Fingers
Try this delicious recipe for tomato and red pepper puff fingers scattered with basil leaves – made using Jus-Rol’s ready rolled puff pastry sheets.
Quick Stats
Easy
4 Servings
12 minutes bake time
Tomato and Red Pepper Puff Fingers
Try this delicious recipe for tomato and red pepper puff fingers scattered with basil leaves – made using Jus-Rol’s ready rolled puff pastry sheets.
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
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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.