Mummy Puff Pastry Pizza Pies
Ingredients
375 g ready rolled puff pastry2 tbs tomato puree
1/4 bell pepper
1 spring onion
25 g mini pepperoni slices
75 g cheddar cheese + extra slices for the eyes
Edible marker pen or food colouring
Mummy Puff Pastry Pizza Pies
Instructions
- heat the kitchen appliance to 200°C (Gas mark 6/390°F). Line a handful of baking trays with greaseproof/baking paper.
- employing a giant circle cutter, cut out circles of pastry (I got seven from one sheet of pastry) and place on your lined baking trays. unfold a skinny layer of tomato puree over every circle.
- Prepare your toppings - de-seed and finely chop the pepper, wash and slice the onion, slice the sausage if necessary, grate the cheese.
- Pile the toppings within the centre of every circle, exploit alittle strip round the edges clear.
- Cut the leftover pastry into strips around 1cm thick and drape over the toppings in an exceedingly random thanks to produce mummy like patterns, pushing the perimeters down in order that they follow the pastry circles.
- bobble and roll out any smaller items of pastry to chop into additional strips. don't be concerned if the strips overlap the circles - once you've got finished adding strips to every circle you'll be able to tidy them up by isolating the surplus with an equivalent circle cutter you accustomed cut out the initial circles. Repeat till you have got mummified all of your pizzas pies!
- Bake within the kitchen appliance for around quarter-hour till poached through and golden. take away from the kitchen appliance and leave to chill for some minutes.
- to create the eyes, cut little circles from the leftover cheese slices employing a mini circle cutter, then dot the 'eyes' with AN edible marker pen or if you do not have one, use a bit colouring with a fine applicator. Pop 2 eyes onto every mummy pie then serve straight off, or cool fully on wire racks then store in an exceedinglyn airtight instrumentality able to be popped in a lunch box or or else cooked-over later.
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