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Cream Cheese & Tomato Puffs

(Serves 4/6) 


Serve as a starter or snack.


Preparation time 10 minutes

Cooking time 15-20 minutes

Pre-heat the oven to 190°c

(Cooking times will vary depending on your oven, we use a fan oven)


You will need:

5tsp Secret Chef Bruschetta Topping (made up to directions showing on jar)

A couple of grinds of Secret Chef Exotic Peppercorn Mix

200g Cream Cheese

2 Red Onions, finely sliced

Small knob of Butter

1 Roll of Puff Pastry (we use ready rolled haven’t got the time or the wish to do otherwise)

1 Egg, beaten


Soften the onions with the butter in a saucepan or here is a little trick to get them perfect every time: put the onions and butter in a bowl, cover tightly with cling film and cook in the microwave on full for 2 minutes.

Unroll and flatten out the puff pastry, spread on the cream cheese, leaving 2cm gap on one end.

Spread the Bruschetta topping onto the cream cheese and top with the cooked red onions.

Brush the uncovered 2cm puff pastry edge with the beaten egg.

Roll it all up towards this edge. (Like a swissroll)

Cut into 2 cm discs and place flat onto a greased baking tray. (Place them approx. 10cm apart to allow space for them to puff)

Brush all around the edges and over the top with the egg.

Grind over the top some of the Exotic Peppercorn Mix.

Cook in a pre-heated oven for 15-20 minutes (until puffed up and golden brown)