Mini Calzone Puffs
Ingredients:
1 packet puff pastry
1 egg, beaten
250g Wood’s Country Style Tomato Chutney
1 zucchini, diced
1 egg plant, diced
2 cloves of garlic, crushed
2 onions, diced
150g Wood’s Red Capsicum Relish
80g Wood’s Chilli Jam
10 slices prosciutto
¼ bunch of basil, torn or chopped
50mL olive oil
250g black olives, sliced
- Preparation Time
- 15 min
- Cooking Time
- 20 min
- Serves
- 10
Method:
To make the filling: In a fry pan, heat the oil and sauté the onions and garlic. Add the Wood’s Red Capsicum Relish and the zucchini and toss for a minute or two. Add the eggplant and half the Wood’s Country Style Tomato Chutney and cook until most of the moisture is absorbed. Season with a little salt and pepper, and add half the basil and the Wood’s Chilli Jam. Remove from the heat and allow cooling. To speed up the cooling process spread the mixture on to a flat tray and place in the fridge. To assemble the calzones: Once the mixture has cooled, cut the puff pastry sheets into four squares. Place a little of the mix into the centre of each square and brush two sides of the square with the beaten egg. Fold over and seal the edges, you should have an even triangle shape when completed. Repeat this process until all the mixture and the puff pastry is used up. Place the calzones on a greased, flat baking tray, and cook in an oven set at 180˚c and cook till they become golden brown. While the calzones are cooking, grill the sliced prosciutto either in a fry pan or under the grill till it is nice and crisp. To serve the calzones: Place the cooked calzones on to a serving platter in rough yet neat formation. Scatter the sliced black olives and other half of the Wood’s Country Style Tomato Chutney over the top. Finish with the grilled prosciutto and the remaining chopped basil.