Bake up a storm with savoury snacks & lunches!

WE LOVE…PESTO PALMIERS pg90 //SAVOURY COCKTAIL SHORTBREAD pg90 //BRAIDED EGG BUNS pg93

Mushroom and watercress sausage rolls, page 94

Red pesto and goat’s cheese palmiers

MAKES 20

375g (13oz) packet of ready rolled all-butter puff pastry, at room temperature

2-3 tbsp sun-dried tomato pesto 75g (2¾oz) goat’s cheese,

crumbled fresh basil leaves,

shredded Parmesan cheese, grated, to serve

1 Preheat the oven to 200°C/Gas Mark 6, then grease two baking trays.

2 On a lightly floured surface, roll out the pastry to a large rectangle the thickness of a pound coin, then cut lengthways into two long rectangles. Spread the pesto over the pastry, then crumble the goat’s cheese over the top and sprinkle with the shredded basil.

3 With each piece, roll up one side of the pastry to the middle, then repeat on the opposite edge to meet in the middle. Cut into 20 slices, lay on the baking trays, then bake in the oven for 10-12 minutes until risen and golden.

4 Serve sprinkled with finely grated fresh salty Parmesan.

Tip You can use any flavour pesto and add any herbs that you have to make these quick tasty canapés. You could add a scattering of toasted pine nuts for added crunch and flavour. You can also make sweet fillings like chocolate and orange – just sprinkle with sugar when removed from the oven.

Savoury cocktail shortbread

For the shortbread

140g (5oz) plain flour a pinch of cayenne pepper

115g (4oz) cold butter, diced

115g (4oz) mature Cheddar cheese, grated

a little milk, to combine

For the toppings

1 free-range egg white

2 tbsp sesame seeds

2 tbsp poppy seeds

2 tbsp sunflower seeds

1 In a food processor, pulse together the plain flour, cayenne pepper and butter. Add the Cheddar cheese and pulse to combine. With the processor running, add 1 tbsp milk at a time until the dough comes together. Wrap the dough in clingfilm and place in the fridge to rest for 30 minutes.