Curly cornered pastry boxes

Curly cornered pastry boxes


1 person made this

About this recipe: I'm sure that somewhere there is a proper technical name for these and perhaps you can help. The bottom line is they are fun and easy to make and will impress your guests.

Serves: 4 

  • oil, as needed
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed and chopped
  • 110g (4 oz) cherry tomatoes, quartered
  • 110g (4 oz) button mushrooms, chopped
  • 110g (4 oz) mascarpone cheese
  • 2 tablespoons tomato puree
  • 2 teaspoons Dijon mustard
  • salt and pepper, to taste
  • 110g (4 oz) grated Cheddar cheese
  • 1 pack ready made puff pastry
  • 1 egg, lightly whisked

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Warm the oil and lightly fry the onion with the garlic. Add the tomatoes and the mushrooms and cook for about 5 minutes over a moderate heat.
  2. Add the mascarpone, the tomato purée and the Dijon mustard and mix well together. Season to taste and finally add half the grated cheese. Set aside over a very low heat.
  3. Preheat the oven to 180 C / Gas 4.
  4. Cut the pastry into four pieces and roll out into four squares each about 15cm (6 in). Trim off any uneven edges.
  5. Make a cut about 2cm (3/4 in) in from each side almost all the way along the side. On two opposite corners the cuts should meet and on the other two not quite.
  6. Egg wash the outside edges the lift over one corner and place in the centre.
  7. Repeat with the other corner then prick the centre with a fork.
  8. Egg wash the outer walls and the curly corners.
  9. Bake in the preheated oven for 20 minutes until puffed up and golden brown.
  10. Remove from the oven and press down the centre before adding the filling and topping with the remainder of the cheese.
  11. Put under the grill for 5 minutes until the filling is bubbling. Remove from the heat and serve immediately.


I have filled these with a vegetarian filling but they can readily be filled with any filling you choose. Let your imagination soar.

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