This recipe is perfect for little hands to make, with its no cook filling and use of frozen puff pastry sheets. Kids will love mashing, snipping and crimping their ingredients and after a quick bake in the oven, can enjoy the fruits of their labour.Makes 12 snack sized pastries 30 minutes Piece of cake
Preheat oven on Fan Forced to 210 ℃. Line a large baking tray with baking paper.
Place the kidney beans into a large mixing bowl with the spices and the sweet chilli sauce. Use a handheld potato masher to mash roughly until it starts to stick together.
Use some clean scissors to snip the roots from the end of the spring onions, then snip them into little pieces and add to the bowl, stopping when you get to the really dark green part.
Snip the capsicum into the little pieces with the scissors and add to the bowl.
Add the corn and use a mixing spoon to mix it all together.
Dust your bench lightly with some flour. Cut circles from the pastry using a cutter around 10cm in diameter. You should get 4 circles from each piece of pastry.
Place a heaped tbs of the filling onto one half of each of the circles leaving space around the edge. Sprinkle each one with a little tasty cheese and press in half a baby bocconcini.
Fold over the pastry to enclose the filling and use a fork to crimp down the edges and seal them together.
Place them onto the lined tray and brush with a little of the beaten egg. Prick them once each in the top with a fork to make some little holes for the steam to escape when they cook.
Cook for 15-20 minutes or until golden browned and puffy.
Remove and allow to cool for 10 minutes on the tray before serving warm with the salsa for dipping.
*roasted red capsicum is available at most delis by the piece or in jars in the supermarket.
*bocconcini is available at most delis or in plastic tubs in the specialty cheese section of the supermarket. Baby (or bambino) bocconcini can be replaced with cherry or larger cheese balls and chopped or torn into small pieces.
*these are also great enjoyed cool making them a great lunchbox option.
Recipe made with love by Sally Lukey from Sweetpea Cuisine.