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Units:
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Nutrition: Per serving

  • kcal167
  • fat10g
  • saturates7g
  • carbs15g
  • sugars0.3g
  • fibre1g
  • protein3g
  • salt0.3g
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Method

  • step 1

    Line two baking trays with baking parchment. Roll the pastry out on a lightly floured surface until slightly thicker than a £1 coin. Use an 8cm round cutter to mark out 12 circles, being careful not to stamp all the way through, then roll the pastry out again to make it a little thinner and wider if you can’t quite fit 12. Stamp out the 12 circles and arrange on the baking tray, spaced apart. Use a 6cm round cutter to mark out a circle in the middle of each pastry disc,
    being careful not to stamp all the way through. Will keep chilled for two days or frozen for a month.

  • step 2

    Heat the oven to 200C/180C fan/ gas 6. Brush the edge of each pastry case with egg, avoiding the marked-out middles. Bake for 15-20 mins, swapping the trays halfway through, if needed. When ready, the pastry cases will be puffed up and deep golden brown. Gently press down the middle of each – you may need to use a small, sharp knife to do this. Leave to cool slightly, then fill (choose a filling below) and serve. Best served on the day.

Choose your filling

Smashed feta, pea & mint

Defrost 150g frozen peas, blanch them and plunge into ice cold water before draining and using a fork to mash most of them with 100g feta (vegetarian, if needed). Mix in 65g Greek yogurt, a small bunch of mint, chopped, a squeeze of lemon juice and seasoning. Fill each pastry case with a spoonful of the mixture, then top with a few of the reserved whole peas, some thinly sliced radishes and pea shoots, and a drizzle of olive oil. Per serving: 206 kcals, fat 13g, saturates 9g, carbs 17g, sugars 1g, fibre 1g, protein 5g, salt 0.5g
Harissa & lime prawn cocktail Combine 100g mayonnaise, 2 tbsp ketchup and 1-2 tsp rose harissa with a squeeze of lime juice. Add 300g cooked and shelled prawns, season and mix well. Spoon into the pastry cases, then top with chopped chives or cress. Per serving: 246 kcals, fat 17g, saturates 7g, carbs 16g, sugars 1g, fibre 1g, protein 7g, salt 0.8g
Quick potato curry Chop 2 medium potatoes (about  500g) into small chunks, tip into  a large pan, cover with water and season. Bring to the boil and cook for 8 mins until tender. Drain. Heat 1 tbsp vegetable oil in a frying pan over a low-medium heat and cook 1 small red onion, chopped, ½ tsp each garlic and ginger pastes for 10 mins. Stir in 1 tbsp curry paste of your choice, the potatoes, 2 tbsp natural yogurt or coconut milk and a splash of water. Season. Cook for a few minutes more until the sauce clings to the potatoes. Cool, then spoon into the cases, top with nigella seeds and pomegranate seeds and chopped green chilli. Per serving: 216 kcals, fat 12g, saturates 7g, carbs 23g, sugars 2g, fibre 1g, protein 4g, salt 0.4g

Recipe from Good Food magazine, May 2023

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