Puff pastry sheets (PPS) are an overlooked convenience food.
I came to this conclusion after buying a packet of PPS to make something (forgotten what; I have a mind like a fine sieve). The PPS come in bundles of 6 sheets, which is great if you're making lots of sausage rolls for the tuckshop, but otherwise, they tend to hang around in the freezer for ages.
So I wandered through my extensive library of magazines (located in the East wing of my mansion, ha!) and found this quick recipe for some puffy sandwiches. To make it even quicker I bought the roasted veges from the delicatessen, but you can roast your own if you like. You only need one sheet of PPS to make 2 sambos, so invite your appetite, or your friends, if you want to use up those sheets.
Ingredients1 sheet of puff pastry, approx 30cm (12in) square
2 tblsp grated parmesan
2 tblsp bought pesto
50g roasted eggplant
50g roasted capsicum
8 small bocconcini, sliced
1 ripe tomato, sliced
Salad leaves, to serve
1. Preheat oven to 180°C.
2. Cut the pastry sheet into four equally-sized pieces. Place on a lightly greased baking tray and sprinkle with parmesan. Prick two of the pastry pieces with a fork to stop them rising too much. Bake the pastry for 10 minutes until light golden, then set aside to cool.
3. Spread pricked pastry sheets with pesto, then layer each with roasted vegetables, bocconcini and tomato. Season with black pepper. Place the other piece of pastry, cheese-side up, on top and return to oven for 5 minutes to heat through.
4. Serve the puffy sandwiches with salad leaves drizzled with olive oil
recipe adapted from delicious (Sept 2002)
Ingredients: roasted eggplant and capsicum (store-bought), little bocconcini, tomato and rocket leaves
The pastry is sprinkled with parmesan and baked till puffy and golden
Layer on your ingredients. Tall food is good food.
Bake until the cheese becomes soft and melty
This would make a lovely light lunch. If only I had access to an oven at lunchtime rather than a city foodcourt full of non-puffy sandwiches...