Ingredients (Makes 20)
- 1 x pack of Jus-Rol Shortcrust Sheets, thawed
- Beaten egg to glaze
- 50g/2oz freshly grated Parmesan
Preheat the oven to 200ºC, 400ºF, Gas 6.
Lay out the pastry sheets on a lightly floured surface and cut out 20 discs using a 5cm/2in plain cutter. Arrange on nonstick baking sheets, brush each disc with beaten egg and sprinkle with Parmesan.
Bake in the oven for 8-10 minutes until golden brown, cool slightly before topping with any of the following ideas:
1 tsp mascarpone cheese, 1⁄2 tsp red onion marmalade, 1⁄2 slice of bresaola (or Parma ham), sprig of parsley to garnish.
1 tsp soured cream, 1 small strip of smoked salmon, grated lime zest and a sprig of dill to garnish.
If using the Brie or nut serving suggestions (below) add the cheese or nuts to the pastry disc before baking. Bake for 10-12 minutes until golden brown, then top with the garnishes.
After baking (see above), top with:
a wedge of fresh fig topped with a sprig
of thyme, or
1 tsp cranberry sauce and 1 blanched
baby asparagus tip, to garnish.
Rosemary and nut topping
Add nuts (we’ve used cashews and hazelnuts) to the uncooked pastry discs, bake for 10-12 minutes, then top with melted butter, chopped rosemary, a pinch of brown sugar and a little salt.