Blackcurrant, tomato and Feta puffs
3-4 medium tomatoes, deseeded and chopped finely
75g mixed chilli and garlic pitted olives
1 x 320g packet ready rolled vegan puff pastry, thawed if frozen
75-100g Streamline Less Sugar Blackcurrant Jam
75g Greek light feta cheese, crumbled
2 tbsp fresh chopped thyme or basil
Sea salt and freshly ground black pepper
1 free range egg, beaten (for glazing only)
- Preheat the oven to 200C/fan 180C/Gas 6. Line a baking sheet with baking parchment paper and set aside. Spread the tomatoes and olives out separately over sheets of kitchen paper and pat dry thoroughly. Chop the olives.
- Unroll the pastry on a lightly floured work surface and spread the Blackcurrant Jam over within 1 cm of the long edges. Scatter over the tomatoes, olives, cheese and thyme or basil on top of the Blackcurrant Jam. Season and press down evenly.
- Working with the two longer sides of pastry roll the uncovered pastry over the filling and continue rolling each side up into the middle, until both sides touch. Turn over with seam side down.
- Using a sharp serrated knife slice the pastry log into 1.5-2 cm slices. Arrange the slices on the prepared baking sheet cut side down. Then flatten slightly and brush with egg. Bake for 20-25 minutes, until golden and risen. Remove from the oven and transfer to a wire rack and allow to cool and serve warm or cold.
These can be prepared in advance. Arrange on the baking sheet, cover with non pvc film and chill until ready to bake. Bake same day.
|Calories per serving||68 kcal|
|of which Saturates||1.8g|
|of which Sugars||1.7g|