Pepperoni & sweetcorn tarts

If you've got quite a few mouths to feed in very little time, these spicy pepperoni tarts with tender sweetcorn are delicious and ready in just 25 minutes

Makes: 6
Ready in: 22-25 minutes

Equipment: Baking tray

Per Portion:

419 Cals (21% GDA)
5.5g Sugar (6% GDA)
27g Fat (39% GDA)
14g Sat Fat (70% GDA)
1.7g Salt (28% GDA)

1 portion of vegetables

What you need:

• 318g g pkt Jus Rol 6 rounds puff pastry, thawed
• 6 tbsp ready made tomato sauce eg Bruschetta topping or Stir Through Sauce
• 340 g can Green Giant Sweetcorn, drained
• 140g sliced pepperoni
• 9 cherry tomatoes, halved or quartered depending on size
• 2 x 125g balls mozzarella cheese, drained and diced

What you do:

1. Heat the oven to 220C/gas 7
2. Place the rounds of pastry onto baking trays, with the point of a sharp knife score a narrow border on each so the outer edge will rise during cooking. Lightly prick each base with a fork. Spread the sauce over the base of the tarts, scatter over the sweetcorn, then randomly add the slices of pepperoni, the cherry tomatoes and finally add the cheese.
3. Bake in the oven for 12-15 minutes until the pastry has risen and is crisp and the cheese has melted.

Handy tip: Add some torn basil leaves if available

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