• 2 sheets ready rolled puff pastry
  • 1 egg, beaten
  • 135 g tub Mediterranean Sundried Tomato Chunky Dip
  • 12 cherry tomatoes, sliced
  • fresh basil leaves to garnish

1. Preheat the oven to 180°C. Line a baking tray with baking paper.

2. Use a 6cm round cookie cutter to cut circles out of the puff pastry. Place onto baking tray.

3. Use a smaller cookie cutter to score a 1/2 cm wide border around each pastry circle. Prick the pastry inside the score lines and brush each pastry circle with a little beaten egg.

4. Spread a teaspoon of Mediterranean Sundried Tomato Chunky Dip inside the border of each circle and top with a slice or two of cherry tomatoes.

5. Bake for 8 minutes or until the pastry is golden brown. Garnish with fresh basil leaves.

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