Pizza Pastry Sun
So it's my anniversary, my husband and daughter are in Croatia visiting my husbands parents, my son is France with his girlfriend and I'm home with my youngest son as he's in his final year of high school and couldn't go to Europe this year. So I ask my son what should we eat today, he suggested my Ham and Cheese Pastry Sun. I though ok, I had all the ingredients at home, but the ham, but I had pepperoni, so I suggested we change it to Pepperoni Pizza Suns so I don't have to go to the shops, and he agreed.
It was brilliant. My son and I finished this off in minutes. We loved it. We would tear off an end and eat it, it was perfect as a light lunch. The filling was delicious and the crisp pastry amazing. The centre piece .I gave to my son as it his favourite part.
Now you can trim the pastry to make it round, more sun shape, but I find that just a waste of pastry and in all honesty, I'm okay with imperfection.
Don't make the strips too thin, use the picture as a guide.
This recipe is a guide only, use whatever salami you like and as much as you like, but it needs to be really thin so it will bend easily. With the cheese, I didn't really measure it, just put on a good sprinkling.
I added mushrooms and capsicums as I had them leftover in the fridge from a pizza night, don't add too many thinking it will taste better, you only need a little and too much will make your bottom pastry soggy as both release water when cooked.
I used my own pizza sauce which is delicious and easy to make. You only need 1/2 cup so make as much as you need, definitely halve the recipe at least. If you do make the whole sauce it covers 3-4 pizzas and for you to have a few spoonfuls of just sauce, my kids love just eating the sauce. It's also great as a dipping sauce with polenta chips. You could probably freeze the sauce, I haven't tried as my kids eat it.
2 x 400g cans Italian diced tomatoes
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon sugar
Salt and pepper, to taste
Place the oil and garlic in a medium saucepan and sauté for 30 seconds. Add the tomatoes and sugar. Bring to the boil, reduce the heat and simmer for 8-10 minutes or until the sauce is thick. Season with salt and pepper. Remove from heat and allow to cool.
If you are looking to make a quick snack for your kids, or you have some leftover pepperoni (or even ham) to use up, try this, it is delicious.
It was brilliant. My son and I finished this off in minutes. We loved it. We would tear off an end and eat it, it was perfect as a light lunch. The filling was delicious and the crisp pastry amazing. The centre piece .I gave to my son as it his favourite part.
Now you can trim the pastry to make it round, more sun shape, but I find that just a waste of pastry and in all honesty, I'm okay with imperfection.
Don't make the strips too thin, use the picture as a guide.
This recipe is a guide only, use whatever salami you like and as much as you like, but it needs to be really thin so it will bend easily. With the cheese, I didn't really measure it, just put on a good sprinkling.
I added mushrooms and capsicums as I had them leftover in the fridge from a pizza night, don't add too many thinking it will taste better, you only need a little and too much will make your bottom pastry soggy as both release water when cooked.
I used my own pizza sauce which is delicious and easy to make. You only need 1/2 cup so make as much as you need, definitely halve the recipe at least. If you do make the whole sauce it covers 3-4 pizzas and for you to have a few spoonfuls of just sauce, my kids love just eating the sauce. It's also great as a dipping sauce with polenta chips. You could probably freeze the sauce, I haven't tried as my kids eat it.
2 x 400g cans Italian diced tomatoes
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon sugar
Salt and pepper, to taste
Place the oil and garlic in a medium saucepan and sauté for 30 seconds. Add the tomatoes and sugar. Bring to the boil, reduce the heat and simmer for 8-10 minutes or until the sauce is thick. Season with salt and pepper. Remove from heat and allow to cool.
If you are looking to make a quick snack for your kids, or you have some leftover pepperoni (or even ham) to use up, try this, it is delicious.
Recipe
2 sheets puff pastry, I used Borgs
30-40 slices thinly sliced pepperoni, enough to cover the pastry in a single layer
1 cup grated tasty cheese
1 cup grated mozzarella
1/2 cup tomato pizza sauce
2 mushrooms, sliced thinly
1/4 small red capsicum, sliced thinly
1 egg, beaten
30-40 slices thinly sliced pepperoni, enough to cover the pastry in a single layer
1 cup grated tasty cheese
1 cup grated mozzarella
1/2 cup tomato pizza sauce
2 mushrooms, sliced thinly
1/4 small red capsicum, sliced thinly
1 egg, beaten
Preheat oven to 200C/180C fan forced.
Line a baking tray with baking paper.
Place one sheet of the puff pastry onto your baking paper.
Scatter the tasty cheese all over the pastry.
Place the pepperoni over the cheese in a single layer.
Dollop over the tomato sauce, and try and spread it out. It does not need to cover the pepperoni entirely.
Spread over the mozzarella cheese.
Place the second pastry sheet on top of the cheese, try and press the edges together.
Now place a drinking glass in the centre of the pastry, don't press it down, you don't want to cut the pastry, just mark it.
Now cut out from the glass to the edges, making sure you cut through to the bottom pastry sheet. Make the slices thicker, rather than thinner. The pastry can't be too hard here or it will rip.
Remove the glass.
Line a baking tray with baking paper.
Place one sheet of the puff pastry onto your baking paper.
Scatter the tasty cheese all over the pastry.
Place the pepperoni over the cheese in a single layer.
Dollop over the tomato sauce, and try and spread it out. It does not need to cover the pepperoni entirely.
Spread over the mozzarella cheese.
Place the second pastry sheet on top of the cheese, try and press the edges together.
Now place a drinking glass in the centre of the pastry, don't press it down, you don't want to cut the pastry, just mark it.
Now cut out from the glass to the edges, making sure you cut through to the bottom pastry sheet. Make the slices thicker, rather than thinner. The pastry can't be too hard here or it will rip.
Remove the glass.
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Now take each strip and gently twirl them, press the ends down a little.
Brush all over with beaten egg. Bake for 20-23 minutes or until browned and puffed. Allow to cool for 5 minutes. Carefully place onto a serving plate and serve hot, or at room temperature, but it is better hot. Remember just let your kids or guests tear the strips off, it is a fun way to eat it.
Enjoy!
