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Tomato and mozzarella puffs

Name: Tomato and mozzarella puffs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes 12
Cuisine: Italian recipes
Ingredients: 375g puff pastry; A little beaten egg; 270g cherry tomatoes; Drizzle of olive oil; Handful of thyme leaves; 125g buffalo mozzarella; A bunch of fresh basil

Published: 24 Apr 15
Updated: 18 Mar 24

These little Italian-inspired puffs, with roasted tomatoes and mozzarella, will make a great canapé for your next cocktail party.

Looking for something else? These puff pastry canapés are topped with olives and anchovies.

Easy
May 2012

Test kitchen approved

Makes 12
Hands-on 20 mins, cook time 12 mins

These little Italian-inspired puffs, with roasted tomatoes and mozzarella, will make a great canapé for your next cocktail party.

Looking for something else? These puff pastry canapés are topped with olives and anchovies.

Nutrition: For 1 puff

Calories: 126kcals
Fat: 9g (4g saturated)
Protein: 3.9g
Carbohydrates: 7.8g (0.9g sugars)
Fibre: 0.3g
Salt: 0.3g

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Ingredients

375g puff pastry
A little beaten egg
270g cherry tomatoes
Drizzle of olive oil
Handful of thyme leaves
125g buffalo mozzarella
A bunch of fresh basil

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Roll out the pack puff pastry until 3mm thick. Use an 8cm cutter to stamp out 12 discs.
Prick each disc and use to line a 12-hole tart tin. Brush with beaten egg, then chill for 10 minutes. Spread the cherry tomatoes over a roasting tray, season, drizzle with oil and sprinkle with thyme leaves.
Bake the pastry and tomatoes for 12 minutes. Remove and press the pastry centres down. Divide the torn buffalo mozzarella among the pastry cases and return to the oven to melt. Remove and spoon over the roasted tomatoes. Scatter with fresh basil leaves and serve warm.