Puff pastry treats

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Makes 40 squares

So simple and yet perfect as party food. There is no effort involved.

By Rick Stein

From Fresh Food


  • 2 sheets ready-rolled puff pastry
  • 100g/3½oz pesto
  • 20 cherry tomatoes, halved
  • 40 fine asparagus spears
  • 125g/4oz parmesan cheese, or similar vegetarian hard cheese, coarsely grated
  • virgin olive oil, to sprinkle
  • rock salt and freshly ground black pepper, to taste


  1. Preheat the oven to 200C/400F/Gas 6 and grease two baking sheets.

  2. Roll out each piece of pastry on a flat surface and cut each one into 5cm/2in square pieces – ending up with about 40 squares. Place the squares on two large, greased baking sheets about 2.5cm/1in apart to allow for the pastry to puff up.

  3. Place ½ tsp pesto in the middle of each square and place half a cherry tomato on top.

  4. Top with a little more pesto and lay across an asparagus spear.

  5. Sprinkle a little grated parmesan and a little olive oil over each one.

  6. Season well and bake in the oven for 5-8 minutes or until the pastry is golden and the cheese has melted.