These tasty crispy pepper bites really are so easy and effective – simply pastry and peppers shaped and stamped out with a cutter.


2 x 230g sheets ready-rolled puff pastry

150g pack smooth mild goat’s cheese, sliced into 12

190g jar roasted peppers, drained

1 clove garlic, peeled and sliced

1 tbsp tiny basil leaves

2 tsps olive oil

2 baking sheets lined with baking parchment

7.5cm (3in) and 6cm (21/2in) heart-shaped cutters



1 Set the oven to 200C or Gas 6 or 200°C. Spread the pastry sheets out on a lightly floured surface and stamp out 12 pastry hearts with the larger cutter. Press the smaller cutter in the centre of the pastry lightly to mark a frame.

2 Put a slice of goat’s cheese on each pastry heart. Cut open the peppers flat on a chopping board. Use the smaller heart-shaped cutter to stamp out 10 shapes; fit these in the pastry hearts. Cut up the pepper trimmings and put on top of the other 2 pastry hearts.

3 Top each one with a sliver of garlic, and a couple of basil leaves. Season and drizzle with the oil. Bake for 15-20 mins, until golden brown and bases crisp. Serve warm or cold.

Per serving: 260 cals, 17g fat (8g saturated), 19g carbs

TRY IT: Make your own heart-shaped templates out of card. Put on to the pastry and the pepper and cut around edges with a sharp knife.