Half Term next week….so that means we’ve lived in Cornwall for a whole 6 weeks! We couldn’t have moved at a better time weather-wise. Beautiful country walks up to the school and long lazy days weekends on the beach……I’m trying not to think about October when the damp and mist will set in!
I can’t wait for the boys to be home next week. Looking forward to lots of picnics and days out…..and a self imposed ban on daytime social media posting!
I thought I would post a recipe that I’ve made a few times recently. It’s great hot or cold, so it’s perfect for the Summer. You can have it with salad, or cold on a picnic or working lunch. The filling is so easy to make and if you don’t fancy doing the whole bake you can cooking it up and add it to pasta.
If you’ve not yet tried Aldi Red Pesto, you really have to give it a go. It’s a sun dried tomato pesto, a great ingredient for perking up sauces!
If you’ve not already got my new book “The Savvy Shopper’s Cookbook” you can CLICK HERE to order your copy from Amazon.If you’ve already bought my cookbook (Thank you!) I will be posting a bonus 7 day meal planner to accompany the book, (complete with printable Aldi shopping list) on the blog next Friday!!
Makes 4 large bakes
- 1 sheet of ready rolled puff pastry
- 2 heaped dessert spoons of red pesto
- 200g tub of garlic and herb soft cheese
- 5 slices of ham
- 1 red pepper (stalk off and seeds removed)
- 1 onion
- olive oil for frying
- black pepper
- 1 egg
- Remove the puff pastry from the fridge and leave out (covered so that it doesn’t dry out) until it’s room temperature.
- Heat the oven to 180C
- Finely chop the red pepper and onion, place them in a non-stick pan. Drizzle in a little olive oil and fry on a low heat for 10 minutes until they are soft.
- Cut the ham into 1cm squares (removing any rind) and add to the pan with the soft cheese and red pesto. Stir the filling on a low heat for 5 minutes.
- Lay the puff pastry out on the worktop, on the greaseproof paper it came rolled in.
- Cut the pastry into 8 equally sized rectangles.
- Divide the filling between 4 of the pastry rectangles and use a fork to spread it evenly, leaving a 2cm gap all of the way around.
- Place the remaining 4 pastry rectangles over the filling covered bases and gently stretch so that the edges of both top and bottom pieces of pastry, line up all the way around. Gently press the edges together with your fingers.
- Use a fork to press the edges together, going all of the way around making indentations.
- Beat an egg and gently brush the tops and edges of the bake with it.
- Sprinkle with a little ground black pepper over the top.
- Place on a greased or lined baking tray and bake for 25 minutes.
- When these bakes come out of the oven the filling stays hot for a really long time. You will need to leave them to cool for quite a while. Especially if you’re giving them to the kids x