Makes 18, serves 6

Red pepper and olive canapés recipe

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Ready in 20 minutes

425g pack frozen puff pastry
Jar sun-dried red peppers, cut into strips
Jar black olives
Olive oil
Black pepper, to season

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1. Preheat the oven to 220°C/fan 200°C/gas 7.
2. Thaw and unroll a sheet from a pack of puff pastry. Cut into 18 squares and put on a baking tray.
3. Top each with a small strip of sun-dried red pepper and some roughly chopped black olives. Drizzle with a little olive oil and sprinkle with black pepper.
4. Bake for 10-12 minutes and serve warm

Chef's tip

Other toppings to try are pesto, goat’s cheese, or tomatoes with basil.

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