Beryl Tate E-mail:

INGREDIENTS to make about 10 :-

1 kg (2 lb) ½ packet ready-made puff pastry

sun dried tomato paste

dried mixed Mediterranean herbs


Roll out the pastry into a rectangle to ½ cm (¼ inch) thickness.

Mark the centre of the pastry with a palette knife across the shorter width.

Spread the tomato paste evenly over the pastry, and dust with the herbs.

Fold each shorter end of the pastry, twice towards the marked centre line.

Then fold along the marked centre line.

Cut into 1 cm (½ inch) slices and place on a baking tray allowing for expansion.

Bake at Gas mark 7 / 425oF / 210oC (190oC fan assisted) for about 10 minutes until golden brown.