Lockets Savoury Recipes

Steps:

• Preheat broiler.
• Halve the pear lengthwise and core it, then thinly slice crosswise.
• Toast the bread slices on a small baking sheet under the broiler about 3 inches from the heat, turning once, until golden on both sides.
• Divide the watercress sprigs among the toasts and cover with overlapping pear slices. Arrange the stilton slices over the pear.
• Broil the sandwiches until the cheese is melted, about 1 minute.

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
• Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
• Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
• Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
• Spoon the ricotta mixture into the last 4 cube divots.
• Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
• On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
• Using a knife, cut any excess dough from the sides.
• Using a fork, press into the the edges of the pastry and seal.
• Brush the pastry with butter and bake for 30 minutes.
• Enjoy!