Kerrymaid’s Cheesy Tomato Turnovers
Cheesy Tomato Turnovers are great as a morning break snack, they are easy to make and you can put your own twist on them by changing the pastry. Perhaps use vol-au-vent cases for a smaller hand held snack.

PREP TIME: | COOKING TIME: | Serves |
---|---|---|
20 MINS | 25 MINS | 8 |
Premium Baking Block, Grated Red
Ingredients
- 1 x 500g packet Frozen puff pastry
- 225g (8oz) Kerrymaid Grated Red
- HOME MADE TOMATO SAUCE
- 115g (4oz) Onions
- 1 tsp Olive oil
- 25g (1oz) Kerrymaid Premium Baking Block
- 25g (1oz) Plain Flour
- 115g (4oz) Tomato Purée
- 450ml (16floz)Water
- 1 tbsp Malt Vinegar
- 15g (1/2 oz) Caster Sugar”
Method
- Thaw the pastry at room temperature
- Preheat the oven to 200°C
- Peel the onions and fry in olive oil until softened.
- Meanwhile, melt the Kerrymaid Premium Baking Block and add flour, stirring until sandy in colour
- In a bowl, mix the tomato purée with water, then add to the Kerrymaid Premium Baking Block and flour, stirring all the time until thickened
- Add the vinegar, sugar and onions and cook for a further 5–10 minutes, stirring continuously
- Roll out the defrosted puff pastry and cut into equal-sized squares. Divide the Kerrymaid Grated Red between the middles of the pastry squares
- Fold opposite corners together to make triangles, pressing the sides to seal. Put on a baking sheet and bake in the preheated oven for about 10–15 minutes until golden brown
- Serve with the warmed tomato sauce
TOP TIP FROM OUR CHEF
- DON’T FORGET SCHOOL FOOD REGULATIONS STATE ONLY TWO PORTIONS OF PASTRY CAN BE SERVED EACH WEEK!
Allergens
- Contains: Gluten, Milk May Contain: Soya