Another recipe from our bake and share evening

Here is the recipe for Cheese and tomato finger puffs:

2 sheets puff pastry, thawed

1 tbspn tomato passata

1 cup cheddar cheese, grated

1 egg, lightly beaten

Preheat oven to 180°C

Spread the tomato across one sheet of pastry, to the edge, then sprinkle most of the cheese over. 

Gently lie the other sheet of pastry on top.

Using a sharp knife, gently cut the pastry in half then each half into 12 strips.

Brush with the beaten egg and sprinkle remaining cheese over the top.

Bake for about 15 minutes.

Serve hot or cold.