Author: nicola.andrews

Tomato Spirals

Makes 12
Vegetable oil for greasing
Flour for dusting
125g ready rolled puff pastry (at room temperature)
2 dessertspoons tomato puree
30g grated cheddar cheese
4 basil leaves

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Nicola Andrews
21/05/20

Tomato Spirals

Method
Pre heat oven to 200˚c fan/ 220˚c/gas 7
Line a large baking tray with greaseproof paper and lightly brush with oil
Lightly sprinkle your work top with flour
Now place your ready rolled pastry onto the flour (if you don’t have ready rolled, roll out with a rolling pin into a big rectangle about 3mm thick)
Using a knife spread the tomato puree all over the pastry making sure you go right up to the edges
Now sprinkle the cheese all over the tomato puree
Tear the basil leaves with your fingers and scatter over the cheese
From the widest edge roll up the pastry into a long sausage shape, hiding all the filling inside
Cut the pastry into 12 equal slices and place each one onto the baking tray so you can see the spiral effect, if they come apart when moving to the tray just squeeze back into spirals
Place into preheated oven for 15 minutes or until lightly golden, enjoy with a salad