Cheese and Tomato Twists

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Cheese and Tomato Twists

Milly Fyfe • 21 June 2024

Lunch box snacks for the busy harvest period

Summer holidays may be synonymous with picnics and leisurely afternoons for some, but for the farming community, it's the bustling season of harvest.

Long hours in the fields call for nourishing and convenient snacks that can provide a much-needed energy boost. Enter Cheese and Tomato Twists – the perfect portable treat for those busy harvest days.

These savoury pastries are not only easy to make but also pack well for on-the-go eating. The combination of flaky puff pastry, tangy tomato puree, and melted cheese creates a satisfying snack that can be enjoyed warm or at room temperature.

They are quick to whip up, making them an ideal choice for early morning preparations before heading out to the fields.

Whether you're taking a brief break under the shade of a tractor or packing a hearty lunch to sustain you through the long hours, Cheese and Tomato Twists are a great addition to your harvest season routine. This recipe is adaptable, allowing you to add extra ingredients like pepperoni, fresh tomato slices, or herbs to suit your taste.

Let's get started on making these delicious twists that will keep you fuelled and ready for the day's hard work!

Ingredients

1 block of frozen puff pastry or 1 sheet of puff pastry
100g grated cheese (I used mozzarella)
75g tomato puree
50mls whole milk
Flour for dusting and rolling
Optional: thinly sliced tomato or pepperoni, herbs such as basil or oregano.

Additional items needed

Baking tray
Oven pre heated to 190c

Method

Sprinkle your work surface with flour.
Roll out the puff pastry to a rectangle approximately 30cm x 20cms. If using a sheet this will already be done for you.
Using the back of a spoon, spread the tomato puree evenly across the whole rectangle of pastry.
Sprinkle the cheese across half of the rectangle.
If using fillings such as tomatoes/pepperoni, lay these in line across the pastry in rows of 8.
Season the pastry with salt, pepper and herbs if you desire.
Fold the pastry covering the half of cheese and press down firmly.
Using a sharp knife, cut the pastry lengthways creating 8 even long rectangles
Pick up each long rectangle one by one and twist eat each end.
Once twisted, place on a baking tray lined with greaseproof paper.
When all 8 have been twisted, lightly brush with the whole milk.
Top with additional grated cheese if desired ( I used Grana Padano)
Bake in the pre-heated oven for 13-16 mins until the twists are puffed and golden brown.
Allow them to cool in the tray for a few moments before serving.

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