Artichoke, tomato and cheese puffs


  • 300baby g vine tomatoes
  • olive oil, for drizzling
  • 500 g puff pastry, rolled out finely
  • 1 egg yolk, beaten
  • 280 g baby artichoke hearts, in oil drained
  • 1 buffalo mozzarella, chopped
  • freshly ground salt and black pepper
  • a few sprigs of thyme
  • 100 g rocket


Add A Mediterranean Touch To A Festive Meal With Fran Warde's Colourful And Tasty Artichoke And Tomato-topped Pastry Puffs

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