Savoury & Sweethearts

2014-02-13 12.35.20

Enjoy this with any of your loved ones!


  • 1 pack readymade puff pastry
  • 6 tablespoons of your favourite jam (mine is raspberry!)
  • Sugar for coating
  • 6 tablespoons pureed Sundried tomatoes(rehydrate in water if using dried ones)
  • 2 teaspoons Dried/fresh herbs of your choice e.g. Basil, Rosemary, Mixed herbs
  • Salt & Pepper – to taste


  1. Preheat Oven to 180 C (fan oven)
  2. Cut the pastry into two halves (one for savoury and one for the sweet filling). 2014-02-13 11.13.57
  3. For the  Sweethearts, spread your jam evenly over the pastry. Ensure you cover all of the pastry – use more jam if you need to.2014-02-13 11.15.56
  4. Starting from one of the long edges, roll the pastry up tightly to the centre. Then repeat from the other side.2014-02-13 11.18.37
  5. Mix the sundried tomatoes,salt and herbs and repeat the above for the savoury hearts.2014-02-13 11.42.062014-02-13 11.20.03
  6. At this stage you can cover and keep in the fridge to bake later.
  7. Cut both the savoury and sweetheart pastry into 1 oe 2cm slices. A sharp knife is best! Don’t worry if they squish about as they will take shape during baking.2014-02-13 11.22.51
  8. Dip the sweethearts in sugar & brush milk over the savoury hearts.2014-02-13 11.31.00
  9. Place on a lined baking tray, leaving a gap for the pastry to expand, and bake for 15 mins or until the pastry is golden.

2014-02-13 12.35.20

Serve with some red velvet hot choc!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s