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Tomato Spirals

Make these pastry snacks. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

45 minutes This should take about 45 minutes
  • About 125g puff pastry at room temperature (If you buy fresh ready-made puff pastry, you can cut off the amount you need and freeze the rest for next time.)
  • 2 level dessert spoons of tomato puree
  • 30g Cheddar cheese
  • 4 basil leaves
  • Some oil for greasing

Step 1

Before cooking, wash your hands and put an apron on.

Step 2

Weigh and measure all the ingredients. There should be enough for 12 Tomato Spirals using the quantities shown.

Step 3

Sprinkle your work mat with a little flour and roll out the pastry into a nice big rectangle with a rolling pin until it is about the thickness of a £1 coin. Use a blunt knife to spread a thin layer of the tomato puree all over the pastry. Make sure you spread it right to the edges.

Step 4

Carefully grate the Cheddar cheese and sprinkle it on top. Then tear the basil leaves with your fingers and scatter over the cheese.

Step 5

Roll up the pastry into a long sausage shape, hiding all the filling inside in layers.

Step 6

Carefully cut the pastry roll into slices with the blunt knife. Lay the slices onto the baking tray lined with baking paper. The pastry may get squashed when you cut it so use your fingers to gently squeeze the spirals back to a round (Swiss roll) shape.

Step 7

You will need to ask a grown-up for help with this part. Put them into a pre-heated oven at 200ºC fan/220ºC/gas 7 for 15 minutes. Once the Tomato Spirals have cooled down a little, eat them!

Step 8

Serving suggestion: serve two per person with some salad for a healthy snack. These can also be frozen for up to one month.

Print instructions
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