I’m a foodie who likes to workout…

Puff Pastry Lunch.jpg

Fresh ingredient puff pastry.


  • Puff Pastry
  • Handful of spinach
  • 2 x Tomatoes
  • 6 slices of Salami
  • 6 slices of Chorizo
  • 1/2 a ball of Mozzarella
  • 100-150g cheddar cheese (to your preference though)
  • Salt
  • Pepper


  1. Ensure your puff pastry has been left out to warm to room temperature. This will ensure that when you roll this out it does not crack. Leave on the grease-proof paper as this will come in handy for he oven later.
  2. lightly draw a line about 1cm in from the edge, all the way round,this will form a barrier and rise when it goes in the over.
  3. Next, alternate the chorizo and salami and cover the base inside the lines with the meat.
  4. Next sprinkle a handful of spinach on top of the meat until covered making sure this stays in the lines too.
  5. Next, slice the tomatoes and add them to the top of the spinach, I usually like to do it this way as the tomatoes weigh down the spinach.
  6. Rip the Mozzarella ball ad scatter them evenly over the tomatoes
  7. Grate the cheese and scatter this over the top.
  8. Carefully transfer this over to the over and bake around 200 degree Celsius for about 20mins, making sure the edges don’t get too burnt.
  9. The puff pastry should slide off the grease-proof paper once it’s done and any moisture will be from the cheese melting!

Enjoy! x


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