I’m reluctant to call this one a recipe – only because it’s so easy and requires minimum fuss or preparation. This idea is the brainwave of Jo who came to our MoKL Kitchen Table coffee morning in June and is so brilliant, it’s becoming a weekly meal in our house.
The idea is simple. Wrap whatever you fancy in puff pastry, pop in the oven and hey presto, a dish kids love.
And the best bit is these are perfect for using up leftovers: yesterday’s bolognaise sauce, shepherds or cottage pie, or sausage meat. I made two batches this time round: one with sausage meat and chopped up pepperoni (I didn’t have any sausage meat in the fridge but snipped open some sausages and squeezed the insides out), and these ones, my daughter’s favourite: grated cheese. Next time I might add a little spring onion or ham, and definitely the sausage meat version would benefit from adding some kind of sauce. But these were scoffed in minutes. Job done.
Makes 6 puff parcels
- 1 sheet of ready-rolled puff pastry
- grated cheese (keep in the fridge until you are ready to use)
- 1 egg, beaten for the glaze
- Preheat the oven to 200C/400F/Gas Mark 6
- Take your pastry out of the fridge and allow to come to room temperature for 10 minutes
- Cut the pastry into 6 equal portions
- Place a tablespoonful of grated cheese in the middle of each pastry portion
- Brush the edges of the pastry with beaten egg and then press the edges together to seal
- Brush the surface of each parcel with the remaining beaten egg
- Put in the oven and cook for 15-20 minutes or until golden brown.