328kcal
1g
4g
1g
5g
7g
24g
201mg
- 375g / 13.23oz Ready-rolled puff pastry
- 2.5 tbsp Tomato purée
- 1 tsp Mixed dried herbs
- 1 tsp Garlic granules
- 2 tsp Smoked paprika
- 1 small Courgette (zucchini)
- 80g / 3oz grated Cheddar
- 1 beaten optional Egg
- 5 tbsp Water
- to taste freshly ground Black pepper
1. Preheat the oven to 200°C (425°F).
2. Take the pastry out of the fridge to come to room temperature.
3. In a bowl, add 2.5 tbsp Tomato purée, 5 tbsp Water, 1 tsp Mixed dried herbs, 1 tsp Garlic granules, 2 tsp Smoked paprika, and some freshly ground Black pepper. Stir until combined.
4. Coarsely grate 1 small Courgette, place in a clean tea towel, and squeeze out as much liquid as possible.
5. Unroll the pastry and spread the tomato sauce evenly.
6. Sprinkle over the squeezed courgette and 80g grated Cheddar.
7. Roll the pastry tightly into a log and cut into 12 slices.
8. Place slices on a lined baking tray and brush with 1 beaten Egg (optional).
9. Bake for 15-17 minutes until golden and puffed.
11% of RDI
9% of RDI
4% of RDI
0% of RDI
0% of RDI
9% of RDI
40% of RDI
These pastries can be kept in the fridge for 2 days or frozen for up to 3 months. Reheat from frozen by baking in a hot oven for 5-10 minutes until hot throughout.
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