Puff pastry cheese and Kato Vine Ripened Tomato triangles
- 50 g grated cheese (edam or tasty cheddar) 2 tbsp sugar 1 tsp Kato Vine Ripened Tomato with Smokey Red Onion Relish 2 tbsp breadcrumbs 2 sheets ready rolled puff pastry Beaten egg yolk to brush the triangles (optional) Kato Vine Ripened Tomato with Smokey Red Onion Relish to serve
- 2 tbsp sugar
- 1 tbsp Kato Vine-ripened Tomato relish
- 2 tbsp breadcrumbs
- 2 sheets ready rolled puff pastry
- beaten egg yolk
- Kato Vine-Ripened tomato relish to serve
Makes 8 triangles
Defrost the puff pastry at room temperature and cut each sheet into 4 squares, making 8 squares in total. Preheat the oven to 175°C.
In a bowl mix the grated cheese with 1 tsp of Kato Vine Ripened Tomato with Smokey Red Onion Relish and 2 tbsp of breadcrumbs. Divide the filling, placing a little on top of each square of puff pastry. Fold the pastry into triangles pressing down well to remove any air inside, and then seal the borders by cutting them with a pastry roller.
Place the triangles on a baking tray lined with baking paper and brush with the beaten egg yolk (optional). Bake for approximately 20 minutes, until the pastry is puffy and the triangles look golden.
Serve hot or cold with more Kato Vine Ripened Tomato with Smokey Red Onion Relish on the side.