So it seems that I have cheekily taken
too many recipe inspirations from my past and present family members this month, though I have freely admitted that the dishes I share aren’t always my own developments. This is more of a fuss free meal eaten around Spring or Summer time; but I believe we should eat as well please regardless of the season. I haven’t had this in quite a while, so as I write this I’m very tempted to take a trip to my local supermarket.
- Premade shortcrust puff pastry.
- A second cheese: cheddar or feta.
- Regular sized fresh tomatoes
- Pepperoni slices or a ham of your choice if you prefer.
- Dried or fresh basil.
- Olive oil.
- Unravel the roll of premade pastry. If you would rather make your own and don’t mind spending a little more preparation time on this dish, then go ahead.
- Cut the sheet of pastry into rectangles or squares about the size of and A5 sheet of paper.
- Lay the pastry onto a tray that has been lined with baking parchment.
- Fold inwards the four edges of each pastry sheet by approximately 1cm.
- Brush a little olive oil onto the upper side of each pastry slice. Set the tray to one side.
- Slice the mozzerella, tomatoes and pepperoni into semi-circles. If you are using ham, roll the slices into a tube shape.
- In rows lay each of the ingredients, i.e. one row of mozzerella, one row of tomatoes and a row pepperoni or ham until the whole pastry sheet is covered with ingredients within the folded edge as guidlines. It’s acceptable if the ingredients overlap each other as this will just add to the presentation.
- Now sprinkle a little grated cheddar or torn pieces of feta on top of the previously placed ingredients.
- Shake a little dried basil or disperse a few fresh basil leaves as garnish.
- Bake in an oven for 20-25 minutes at gas mark 4/180°c. The cheeses should melt, the pastry slightly puffed and golden and the meat/s partly crispy and oily.
- Serve with a salad of your choice and boiled baby potatoes that have been rolled in butter and dried mint.