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