Speedy, easy pasties
I like to cook, I really do, but some days I just really can’t be bothered. I’m either not in the mood, am seriously pushed for time (usually because I got distracted by something else) or I’m feeling uninspired by the contents of my cupboards.
That’s when these little pasties come in handy. I may be changing my eating habits but I’m afraid pastry is one of my downfalls. I adore it. Puff pastry is my favourite but saying that I really can’t be doing with making my own, so there’s normally a pack of ready made in the fridge or freezer.
On the table in 30 minutes from start to finish can’t be bad, and even on my most serious can’t be arsed days, I can get myself motivated enough to make these. The filling can be adjusted to whatever you’ve got in the fridge. We often make a pesto, cheese (grated cheddar in our case but whatever you’ve got should work) and tomato version which Miss P usually gobbles up quickly.
I’m afraid I can’t give accurate measurements in this case; it really does depend on what you’ve got and how much filling you like. I know, not very helpful but consider this as a springboard for your own creation. Judge for yourself, you want a nice full pasty but not so full that it will start to leak, lava-like, whilst it’s baking!
Ham, cheese and tomato pasties
Makes 3
A pack of puff pastry (ready rolled is even quicker)
Slices of cooked ham
Cream cheese
Tomato, sliced
Seasoning
Beaten egg or milk to stick and glaze
Preheat the oven to 200c
Unroll the pastry so the long edge is towards you and divide into thirds, so you have three rectangles short side facing you.
On the bottom half of each rectangle spread out some cream cheese. Top with slices of ham and tomato and season (Pepper, herbs, whatever takes your fancy)
Fold over the top half of pastry, to form a parcel, using the beaten egg to seal. Pinch the edges together with a fork.
Place on a baking tray and bake for approximately 20 minutes, until hot and golden.
These can be eaten cold or reheated the next day as well.
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