Paddy McGinty wrote:I will try the kebab dish later this week and let you know how I get on.
what was it like Paddy?
Ham & Mozzarella wraps (pasties)
You will need:
Mozzarella Ball or Grated Mozzarella
Sun Dried or Sun Blush Tomatoes
Sliced Ham (or bacon)
Cracked Black Pepper
OK roll out the pastry until it is quite thin, approx 2mm - just thick enough to not break when you lift it up however this is not that important and it can be thicker as you will just have a thicker crust, cut the pastry into squares approx 6" x 4" and lay down so the short side is facing you, i.e. looks like a door.
Drain the tomatoes so they are not sodden but do have a little oil on them and place a generous layer on just the bottom half the pastry making sure that you leave about a half inch of edge around the bottom three edges.
Place about 5 pea sized squeezes of tomato puree evenly on top of the tomato
Add a pinch of salt and some fresh cracked black pepper
Cut the ham in strips about the size of your little finger and lay on top of the tomato and puree
Place sliced mozzarella on top again making sure you stay away from the edges
Brush the edges with beaten egg and pull the empty half of the pastry over the top, push down to seal the edges and further seal by pressing down the edges with a fork, this also creates a nice finish.
With a knife make two holes in the top of the wrap, brush the top with beaten egg, place on greaseproof or silicon paper and bake in a 160 degree oven for about 20 minutes, some cheese or tomato may seep out but that is normal.
Enjoy, you adjust salt, pepper and tomato puree to your own taste