These little pies are so easy to make and will be a winner with the whole family.
Prep time:5 mins
Cook time:10 mins
- 1 sheet frozen puff pastry
- 4 slices salami, finely shredded
- 500g packet frozen Birds Eye Vegetables in Cheese Sauce
- ¼ teaspoon chopped fresh rosemary
Cut pastry into quarters. Turn a large muffin tray upside down and drape pastry over the outside of the cups. Prick the base with a fork. Cook in a preheated oven at 220°C for 10 minutes.
Place finely shredded salami on a lined oven tray and cook in the oven for the 10 minutes with the pastry.
Cook frozen Birds Eye Vegetables in Cheese Sauce following microwave directions. Stir rosemary into hot vegetables and spoon into pastry cases, top with crisp salami shreds.
Cut puff pastry while still partially frozen so that the edges will puff up. Cutting thawed pastry squashes the layers and it won’t puff nicely.