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    Flying Puffy Pillows

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    Flying Puffy Pillows

    These pillows are great for a quick supper, or served cold for a packed lunch or picnic. Try experimenting with other fillings, such as brie and prawns; bacon and cherry tomatoes, or even a sweet version with cooked apples and raisins.

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 6

    Ingredients

    • 500g pack Saxby's Fresh Ready To Use Puff Pastry
    • 3 tbsp Waitrose Cooks' Ingredients Sundried Tomato Paste or pesto sauce
    • 100g pack Waitrose British Ham
    • 125g pack Galbani Santa Lucia Mini Mozzarella Balls, drained (16 balls)
    • 1 medium egg, beaten

    Method

    1. Preheat the oven to 190°C, gas mark 5. Lightly grease a large baking sheet. Roll out the pastry on a lightly floured work surface to make an oblong 60cm x 16cm, to a thickness of about ½cm.
    2. Measure and cut the pastry with the tip of a sharp knife at the 10cm point all the way along, to give 6 small oblongs. Spread each oblong evenly with ½ tablespoon tomato paste or pesto sauce, leaving a ½cm gap around the edges.
    3. Divide the ham and mozzarella equally between the oblongs, covering half the pastry. Brush the edges with the egg, using a pastry brush. Fold the rest of the pastry over the filling, pressing the edges down well with your fingertips to seal.
    4. Brush each pillow with more egg and place on the prepared baking sheet. Bake for 25-30 minutes until the pastry is golden brown and crisp and the filling is piping hot. Allow to cool slightly before serving, with a cucumber and cherry tomato salad.

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    Cook's tips

    Cook the pillows up to 24 hours in advance, cool on a wire rack then chill in the fridge. Reheat in the oven at 180°C, gas mark 4, for 5-10 minutes, until thoroughly warmed through.

    Remove the pastry from the fridge 20 minutes before using, to make it easier to roll.

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