Cheese and tomato finger puffs


Cheese and tomato finger puffs

Conquer this basic model of finger puffs and you could start adding all sorts of ingredients into the mix.


Cheese Tomato Fingerpuffs 800X450

2 sheets puff pastry, thawed
1 tablespoon tomato pasta
1 cup cheddar cheese, grated
1 egg, beaten lightly


  1. Preheat oven to 180C.
  2. Spread the tomato across one sheet of the puff pastry, making sure to cover all the edges.
  3. Sprinkle the cheese across the tomato-covered sheet of pastry. Gently lie the second sheet of pastry on top of the cheesey pastry.
  4. Using a sharp knife, gently cut the pastry in half and then cut each half into twelve strips.
  5. Lie the strips on a baking sheet, being sure to give each enough room to puff up in the oven.
  6. Brush the pastry strips with the beaten egg and sprinkle a little more cheese across the tops and then place into the hot oven to bake for approx. 15 mins or until the pastry becomes golden and puffed up.
  7. Remove from the oven and serve hot or cold.

Recipe courtesy of Ella Walsh for