30 - 45 mins
This recipe transforms leftover lettuce into a truly delicious snack that is perfect to serve to guests at a dinner party or to pack up on a picnic. Cost per recipe £4.13 Cost Per serving 34p Tip: For a canape idea cut the pastry into smaller squares and use a 24 hole mini muffin tin. Use up any leftover cheese in this recipe such as grated cheddar and serve with a spoonful of pickle. For a twist on this recipe, try topping pizza dough with the bagged lettuce bites filling then cut into squares once cooked. Freezing and Storage Tips: Do not freeze. Store any leftovers in the fridge and eat within 24 hours Allergy advice: Contains milk products/ cereals containing gluten/ egg Nutritional Information: Nutrient Per serving Calories (kJ) 643 Calories (kcal) 154 Protein 4.7g Fat 7.6g Of which saturated fat 2.0g Carbohydrate 16.2g Of which sugar 6.9g Fibre 0.8g Sodium 0.03g
Butter or oil for greasing
1 pack of ready rolled low fat puff pastry
1 small egg, beaten
125g caramelised red onion chutney
75g crisp mixed lettuce leaves, finely shredded
125g soft goat’s cheese
Black pepper to season
Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly grease a deep 12 hole muffin tray.
Unroll a sheet of puff pastry and using a sharp knife, cut into 12 equally sized squares. Gently press the pastry squares into the muffin tin with the corners overhanging the rim slightly then brush each square with a little beaten egg.
Place a teaspoonful of caramelised onion chutney into the base of each pastry square then top with shredded lettuce and Goat’s cheese. Season with black pepper then bake for 15-18 minutes until golden and puffed. Allow to cool slightly in the muffin tray then transfer to a serving plate.