Sundried tomato roly-polies recipe

  • Makes 24
  • 15mins to prepare, 30mins to chill and 15mins to cook
  • 84 calories / serving
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Place the flour, 50g (2oz) Parmesan, oregano and butter into a food processor bowl. Pulse a few times to combine then add the egg yolk and 1 tbsp tomato paste. Pulsea gain a few times until a dough forms.

Turn out onto a lightly floured surface and bring together with your hands. Place in the fridge for 30 minutes to chill.

Heat the oven to 180°C/160°C Fan/gas 4. Roughly chop the sundried tomatoes, place in a bowl with their oil and whiz to a chunky paste with a stick blender or in a mini chopper. Roll out the chilled pastry into a large rectangle 40cm x 20cm ½ cm thick. Spread the mixture over the pastry, scatter with the remaining Parmesan then with the longedge nearest to you roll it up into a long thin log.

Brush with egg white then sprinkle over the poppy seeds. Cut into 1 cm rolls and place on a baking sheet leaving space around them. Bake for 12 -15 minutes until golden.


Try swapping the sun dried tomatoes for pine nuts and the paste for pesto.

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  • Ingredients

  • 150g (5oz) plain flour
  • 75g (3oz) parmesan
  • 1tbsp tomato paste
  • 1tsp dried oregano
  • 100g (3 1/2oz) butter
  • 1 egg, separated
  • 100g sun dried tomatoes, plus 2-3tbsp oil
  • 2tbsp poppy seeds
  • 1 tbsp tomato paste
  • Energy 350kj 84kcal 4%
  • Fat 7g 9%
  • Saturates 3g 15%
  • Sugars 1g 1%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 5.3g Protein 2.4g Fibre 0.8g


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