These little lovelies are a cinch to make, especially where finger food is required. Great for kids' parties or when half the neighbourhood of mates drop in on the weekend. With so many variations, you'll never be stuck for ideas on what to put on them. You can even get adventurous and experiment with your own fillings. I always keep a large packet of puff pastry in my freezer and this recipe has saved me on more than one occasion. My kids are also more than happy to take them cold in lunchboxes the next day.
Puff Pastry sheets
1 egg, lightly beaten, for glazing
Your choice of fillings – Bacon, mushrooms, asparagus, corn, spinach, sun dried tomato, fetta, cream cheese, roasted capsicum, chicken, shallots, Bolognese Sauce (sauce needs to be thick, simmer sauce for a longer time to evaporate all moisture).
Preheat oven to 200°C.
Spread each puff pastry sheet with tomato paste and a layer of grated cheese. Add fillings of your choice. Spread fillings thinly. Do not overload. Roll each sheet of pastry tightly. Cut into 2cm slices. Place on lined baking tray. Glaze outer edges with beaten egg. Bake for 15-20 minutes until golden.
2 cups SR Flour
30g butter, chopped
¾ cup milk
Sift flour, rub butter into flour with fingertips until mixture resembles fine bread crumbs. Make well in centre. Pour milk into well. Use a butter knife to combine. Use hands to knead into a ball. Knead further on a lightly floured surface until smooth.
Roll out dough into a large rectangle. Spread dough with pasta sauce and desired topping. Roll up dough and brush outer edges with melted butter. Bake in 200°C oven for 10-15 minutes or until golden.
NOTE: This dough works really well for Vegemite and cheese scrolls. Omit pasta sauce and spread base with a generous amount of Vegemite and top with plenty of grated cheese.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.