Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 210 °C (fan-forced) and grease a 24-hole mini muffin tin.
- Roll out gluten-free puff pastry sheets and cut into 24 equal squares (about 10cm by 10cm).
- Place one slice of pepperoni and a piece of mozzarella in the center of each pastry square.
- Take the corners of each pastry square and pinch them together tightly to seal.
- Gently coat the top of each pastry with beaten egg wash using a pastry brush.
- Bake the filled pastries in the greased muffin tin for about 15 minutes until golden brown.
- Melt unsalted butter in a small saucepan, stir in minced garlic, chopped parsley, and dried oregano.
- Once baked and cooled slightly, toss each bite in garlic-oregano butter, sprinkle with Parmesan, and serve with tomato chutney.
Nutrition
Notes
Customize the filling as desired with different types of cheeses or ingredients.
