Prep 15 mins
Cook 30 mins
Serve these puff pastry pasties in lunch boxes and on picnics, or with a leafy salad for a light supper.
- 7 ounces cherry tomatoes
- 1 tablespoon fresh basil, roughly chopped
- 1 garlic clove, thinly sliced
- 1 tablespoon olive oil
- 1 lb puff pastry
- 2 1⁄2 ounces salami
- 9 ounces mozzarella cheese
- 1 egg, beaten
- Preheat the oven to 400°F
- Tip the tomatoes into a small roasting tin, scatter the basil and garlic over and drizzle with the oil.
- Season and roast for 10 minutes until the tomatoes have softened and just split but are still keeping their shape.
- On a lightly floured surface, roll out the pastry to make a 15in square. Trim the edges then cut the pastry into four equal squares.
- Cut the salami slices into 1/2in-wide strips. Pat the cheese dry with clean kitchen paper to remove the excess moisture, then dice.
- Divide the cheese, roasted tomatoes with their juices, and salami between the pastry squares. Brush the edges with some of the beaten egg.
- Pull the corners up to meet in the centre and, using your thumb, press along the edges of the pastry to seal the joins and make neat parcels.
- Transfer the pasties to a non-stick baking sheet and brush with more egg.
- Bake the pasties for 15-20 minutes until puffed and golden brown.
- Serve warm or cold with lettuce leaves.