Mini sausage rolls
Everybody's favourite party food. John Torode's trick is to add water to the sausage mix, which makes the pastry puff up
Black olive & goat's cheese tartlets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 20
Skip to ingredients
- 375g pack ready-rolled puff pastry
- 1 egglightly beaten
- 2 x 200g/7oz packs crumbly goat's cheese
- handful pitted black olivessliced
- chopped parsleyto serve
Nutrition:
- kcal117
- fat8g
- saturates4g
- carbs7g
- sugars0g
- fibre0g
- protein4g
- salt0.42glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Unwrap the puff pastry and, using a 5cm cutter, cut out 20 rounds (you may need to re-roll the pastry trimmings to get 20 circles). Now use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up.
step 2
Place the pastry discs on a baking sheet and brush all over with the egg. Crumble the goat’s cheese in the centre of each tartlet and scatter over the olives. Can be made up to this point up to 2 days ahead and kept in the fridge. Cook for 15-18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.
