Recipe for an easy-to-make Puff Pastry Sandwich – change the toppings up to suit your tastes

Puff pastry
Mayonnaise, best quality
Basil Pesto, best quality
Rocket, washed and dried
Parma ham (a little will go a long way)
Marinated artichokes
Cherry tomatoes
Olive oil
Parmesan cheese
Balsamic reduction

How to
Cut the puff pastry into squares or oblongs. You can make them smaller if you decided to use as a starter, or larger if you are having them for lunch. Place on a tray sprayed with non-stick spray. Paint the top of the pastry shapes with a little egg wash or milk. Bake at 200 deg for about 15 to twenty minutes until risen and golden. Remove and cool.

Cut the cherry tomatoes in half, toss in a pan with olive oil, pinch sugar, salt and pepper and roast in a hot oven for about ten to fifteen minutes (I usually pop them in with the pastry, two birds and all that.) The tomatoes should hold their shape but have a good flavour.

Mix a teaspoon or two of pesto into about a ½ cup of mayonnaise. Spread the puff pastry top with some mayonnaise and artfully (read as best you can) arrange the rocket, Parma, artichokes and cherry tomatoes on the puff pastry.

Grate over some Parmesan cheese and drizzle with some balsamic reduction.

Some tricks to using store-bought puff pastry:
Check in the store that the roll is whole and doesn’t feel broken. Take care en route home that it doesn’t crash to the floor and crack.

Defrost the pastry in the fridge overnight if you have time.

Obviously, this takes some planning but it seems to give good results, I don’t know why.

Do not roll the pastry out, use it as it is off the roll.

If you roll it, you roll out the layers and the result is no puff. This probably means that you have to buy more, but therein lies the cost of convenience.

Make sure that your oven is at heat before you put the pastry in.

Use egg wash or milk to bring a good colour.

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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor