Cheesy puff crackers
A few weeks ago, when I made the mini herb quiches, I had some left-over puff pastry which I recycled. Having puff pastry ready in the freezer is a salvation, you can make many quick recipes such as tarts, cheese twists and pies.
The problem with this kind of dough, is that once you rolled it and used it, the left-over cuttings lose the layers when made into a ball and re-rolled again for baking. I don't like waste in the kitchen, and probably this is from my days working as a chef in restaurants where nothing goes to waste. It is something fun to do with your kids, and the options, fillings, shapes are endless. Don’t waste it, just have a good time with the kids.
Servings: 30 pieces
Preparation Time: 10 minutes
Start to finish: 20 minutes
baking: 10 minutes
1/4 puff pastry, left-over
2 tablespoons furikake or sesame seeds
1/2 cup parmesan cheese
1 tablespoon olive oil
Chilli flakes (optional)
• Preheat oven to 200 C fan setting.
• Place the left-over puff pastry on a board and add the furikake or sesame seeds and cheese. Mix well and with a rolling pin roll the dough to a thickness of 3 mm.
• With a 5 cm diameter cookie cutter stamp out rounds and place on a baking tray lined with baking paper.
• Repeat the process till all the dough is finished.
• Brush with olive oil.
• Bake for 8 to 10 minutes or until golden brown. Keep an eye on them as it may take less time to bake.
• Lay on a cooling tray and consume within a few days.
• Any cheese can be added.
Per Serving : 16 Calories; 1g Fat (73.5% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fibre; 1mg Cholesterol; 26mg Sodium.