Christmas tree bites recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C and line 2 baking sheets with nonstick baking paper. Unroll the pastry on its paper and, with a long side facing you, vertically slice in half. Re-roll one half and return to the fridge, wrapped in baking paper. Cut the other half into about 20 x 1cm strips. On the paper from the pastry pack, zigzag each piece to create a Christmas tree shape, leaving room between each ‘loop’ for the pastry to expand. Transfer each ‘tree’ to the tray, spacing out well.
2. Mix the cheese, sesame and poppy seeds in a bowl with a good pinch of salt and black pepper. Brush the pastry trees with beaten egg, then sprinkle over half the cheese mixture, using a spoon to press the cheese onto the pastry.
3. Bake for 20-25 mins, until puffed, golden and cooked through. Transfer to a wire rack to cool. Repeat with the remaining pastry to make about 40 trees. Serve warm or at room temperature with the chutney for dipping, if you like.

Tip: Use pecorino instead of Parmigiano Reggiano to make these vegetarian.

Make ahead: Make the bites up to 2 days ahead and store in an airtight container.

See more Christmas party food ideas

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.