Fridge Raider Bites

These work with lots of different flavours – Marmite, tapenade, pesto, chopped nuts and leftover cheeses.

Put a 125g (4oz) block butter in the freezer for 30min, then wrap one end in foil (to make holding it easier). Put 300g (11oz) plain flour into a large bowl. Holding the foil-wrapped end, dip butter into the flour, then coarsely grate it into the flour (re-dipping if necessary and removing foil when needed). Add

100g (3½oz) grated hard cheese (we used Cheddar), ½tsp mustard powder and ¼tsp salt. Stir until butter and cheese are coated with flour. Add 150ml (¼ pint)

cold water and stir quickly (you may need 25ml/1fl oz more water to bring pastry together). Knead a little with your hands until there are no dry patches (it will have grated lumps of butter and cheese in it). Wrap in clingfilm and chill for 30min.

On a lightly floured surface, roll out pastry to a rectangle roughly 35.5 x 40cm (14 x 16in). Spread

3tbsp tomato purée over the top of pastry, then

scatter over 50g (2oz) chopped olives and 50g (2oz) grated hard cheese. Starting from one of the long edges, roll pastry into the middle. Then roll opposite long edge into the middle and press rolls lightly together. Put on a baking sheet lined with baking parchment and chill for at least 30min. Preheat oven to 200°C (180°C fan) mark 6. Cut across the rolls to make 1cm (½in) slices, and arrange face-up on baking sheets lined with baking parchment, spaced 1cm (½in) apart. Brush pastries with some beaten egg and bake for 20-25min, or until golden and slightly puffed. Cool on a wire rack. Serve warm or at room temperature. Makes 16

PER SERVING 170 cals, 5g protein, 10g fat (6g saturates), 14g carbs (1g total sugars), 1g fibre