A Sheet of Puff Pastry

Take a simple sheet of ready-made puff pastry and turn it into easy, moreish snacks to pack up and take on a picnic

recipes ESTHER CLARK | photograph MELISSA REYNOLDS-JAMES

Jam turnovers

SERVES 6 | PREP 10 mins | COOK 20 mins | EASY | V

Heat the oven to 200C/180C fan/gas 6. Unravel a 320g sheet of puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon 1 heaped tbsp jam (apricot, raspberry or strawberry work well) in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with 1 beaten egg. Lay on a lined baking sheet and bake for 20 mins. Dust with icing sugar and serve with clotted cream.

PER SERVING 272 kcals • fat 15g • saturates 7g • carbs 30g • sugars 14g • fibre 1g • protein 4g • salt 0.5g

Top: Jam turnovers | Bottom: Spinach, bacon & roquefort tart

Spinach, bacon & roquefort tart

SERVES 6 PREP 15 mins COOK 15 mins EASY P

Heat the oven to 200C/180C fan/ gas 6. Roll out a 320g sheet of puff pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with 1 beaten egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with 125g shop-bought creamed spinach, 8 halved cherry tomatoes and 50g crumbled roquefort, and return to the oven for 10-15 mins. Meanwhile, fry 3 rashers of steaky smoked bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

PER SERVING 308 kcals • fat 21g • saturates 10g • carbs 19g • sugars 1g • fibre 2g • protein 9g • salt 1.3g

Caramelised onion & thyme sausage rolls

SERVES 8 | PREP 15 mins | COOK 25 mins | EASY | ❄ | P

Heat the oven to 200C/180C fan/ gas 6. Squeeze the meat from 6 pork sausages into a bowl and mix with 2 tbsp caramelised onion chutney, 1 tsp wholegrain mustard and 1 tbsp chopped thyme. Unravel a 320g sheet puff pastry and roll out until one side measures 43cm. Arrange the sausagemeat down the centre of the pastry. Use 1 beaten egg, to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with 1 /2 tbsp poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden.

PER SERVING 273 kcals • fat 19g • saturates 8g • carbs 18g • sugars 3g • fibre 2g • protein 7g • salt 0.7g

Top: Caramelised onion & thyme sausage rolls | Bottom: Cheese & pickle pinwheels

Cheese & pickle pinwheels

SERVES 12 | PREP 10 mins | COOK 20 mins | EASY | V

Heat the oven to 200C/180C fan/ gas 6. Mix 100g strong grated cheddar and 50g grated Lancashire cheese. Mix through 2 heaped tbsp pickle and 1 tsp English mustard powder. Unravel a 320g sheet all-butter puff pastry on a lightly floured surface, spread the cheese mixture over the pastry and tightly roll into a sausage shape from the longest side. Trim off the ends. Cut into 10 rounds and put on a lined baking sheet (swirl-side up), brush with 1 beaten egg and bake for 15-20 mins or until golden brown. Leave to cool a little before eating.

PER SERVING 166 kcals • fat 12g • saturates 6g • carbs 10g • sugars 1g • fibre 1g • protein 5g • salt 0.6g

Shoot director GARETH JONES | Food stylist KATY GILHOOLY | Stylist HANNAH WILKINSON