Puff Pastry tartlets

PASTRY is great!  I enjoy spending time making it but equally enjoy having a ready roll pack in my fridge or freezer for quick recipes.

Today, I'm using 'JusRol' ready roll puff pastry to make a lunch snack for the weekend.

Here's how simple my fillings are and being so versatile, you can add whatever fillings you fancy!





LEEK/MUSHROOM/ONION:

1. Fry chopped ingredients in medium heat with a little olive oil & butter (flora cuisine if wish) for couple of minutes.
2. Add grated garlic & a drop of white wine (i used sherry today as no wine open) and cook off the alcohol.  
3. Add in fresh parsley and a drop of water for final few seconds.

SALAMI/TOMATO/GARLIC BASIL PESTO:

1. Fry chopped salami for couple minutes in a drizzle of olive oil.
2. Add to this chopped tomato and a couple dollops of pesto and cook just for about 2 minutes, stirring.

CURRY TUNA/FRESH CORIANDER:

1. I simply used a mini tin of tuna and mixed in about 3tbsp curry powder and chopped fresh coriander. 

HAM/PARMESAN/BALLYMALOE RELISH:

1. I simply spread Ballymaloe Relish on the pastry, adding good quality ham, Parmesan cheese and a good grind of black pepper.

ASSEMBLY & COOK:

Assemble your fillings by:

1. Transfer your pastry onto greaseproof paper on an oven tray.
2. Cut the pastry into how many sections you want.  I cut the pastry into 4 equal parts.
3. Add your fillings into the middle of each section leaving a border (the pastry will expand and in turn expand your fillings too) and scrunch the pastry border up and around the filling making a wall!
4. Make an egg wash with an egg and a little milk and brush the pastry on the edges.
5. Now bake your pastry tartlets in a 200 degree preheated oven for about 15-20 mins - judge it by the pastry being nice and coloured and crispy.
6. Serve warm or cool completely before transferring to air tight container for later consumption.