These Piccolo Puff Pastry Turnovers make the perfect savoury snack or part of a buffet-style spread. Layered with cheese, chutney and Piccolo tomatoes, these flaky parcels are a quick, easy & delicious. They can be party crowd pleaser or easy lunchbox solutions!
Ingredients
1 x 375g Ready Rolled Puff Pastry
2 eggs
4 tablespoons red onion chutney
1 egg, beaten
100g mature Cheddar cheese, grated
1 tbsp creme fraiche
150g (18) Piccolo Cherry Tomatoes, sliced in half
2 tbsp basil, chopped
2 eggs
4 tablespoons red onion chutney
1 egg, beaten
100g mature Cheddar cheese, grated
1 tbsp creme fraiche
150g (18) Piccolo Cherry Tomatoes, sliced in half
2 tbsp basil, chopped
Method
- Preheat the oven to 200 Fan. Line a baking sheet with non stick baking paper.
- Unroll the pastry. Divide the pastry sheet into 6 rectangles. Beat one egg, and brush over the pastry.
- Place the chutney in the centre of each rectangle.
- Mix the second egg, creme fraiche and cheese together in a bowl. Spoon the mixture on top of the chutney. Place the tomatoes on top of the cheese mixture. Sprinkle with basil. Fold over two points to meet in the middle to make a turnover shape and press down to seal. Brush the pastry with egg wash.
- Bake in the oven for 25 minutes, until golden brown.
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