I love a pizza, but it isn’t always practical to make the dough from scratch.
By getting yourself a packet of ready made puff pastry, you cut down so much time, and it’s really easy to divide the tarts into the sizes you want.
For this recipe, we made two tarts out of one pastry, and topped with the ingredients we wanted to replicate a pepperoni pizza – but you can fill it with whatever combinations you like!
- x1 ready rolled puff pastry sheet
- Basic tomato sauce for the base
- Half a red onion diced
- Half a standard Mozzarella ball
- Six-eight slices of pepperoni (or as much as you want!)
- Salt and pepper for seasoning
- Chilli flakes options
- Preheat the oven to 200c
- Roll out the pastry, leaving it on the paper it comes with, and place it on a baking tray.
- Slice the pastry in half (or quarters if making four)
- Score (but don’t cut clean through) around a one CM boarder on each tart
- Now build…
- First spoon on your sauce (maybe some pasta sauce you made yesterday) and next add the onions
- Dot on the mozzarella
- Finally add the meat so this crisps up a bit
- Add a little salt and some pepper and the chilli flakes if using
- Cook in the top shelf of the oven for around 15 minutes but keep an eye on it
- After 15 minutes, use a spatula to gently lift under the pastry to see if it feels cooked.
These sausage rolls really are an absolute belter, and a piece of pie to make. Therefore, I thought I’d make them again!
You can access my recipe by clicking here and don’t be afraid to experiment with some mustard, chilli or other ingredients.
Sausage meat and pastry, brilliant – everyone loves a sausage roll, perfect Christmas party food. The below recipe will make around 20 sausage rolls, depending on how fat you cut them!
- 400 sausage meat
- 375g ready-rolled puff pastry
- Handful of fresh parsley
- Half a clove of garlic
- 50ml cold water
- One egg
A deep sea diver, maximum (that’s a fiver in rhyming slang)
- Preheat the oven to 180c
- In a blender, add the parsley, garlic and sausage meat and blend so the consistency is smoother like a rough paste.
- Add the paste to a bowl with the cold water and season with salt and pepper – mix all together, set aside
- Roll out your pastry, on greaseproof paper, onto a baking tray. Cut the pastry in half lengthways so you have two long skinny halves.
- Run the mixture in a line down the length of the pastry, leaving a gap of 1CM from one of the edges.
- One this is done, fold them over and press together
- Cut the two tubes into little rolls.
- Beat the egg and brush over each roll
- Back for 25-35 minutes until puffed up and brown.
- Eat warm or leave to cool and then remove from the grease proof paper.
- Make sure you use grease proof paper so that the roles don’t stick to the baking tray
- The added water helps the pastry fluff up, so it’s worth doing.