Wednesday 17 January 2018

Top 3 Super Fast Pastry Meals

Feel like a delicious sweet or savoury pastry treat for yourself, your friends or all the family for breakfast, lunch or evening but do not want to spend hours in the kitchen?

Cooking from scratch does not have to mean lengthly lists and complicated methods. In fact it can be quite the opposite. Here are our Top 3 super-fast and delicious pastry meals that can all be created in 30 minutes for breakfast, lunch or dinner – the perfect comfort food!

Morning:  All Day Breakfast Tartlets

These tartlets are breakfast reimagined in delicious puff pastry for a visually spectacular breakfast or brunch.  And they only take 10 minutes bake time.  Bravo!


1 x 320g Jus-Rol Puff Pastry ready rolled sheet

1 tbsp flour for dusting

6tsp tomato puree

3 rashers

3 chipolata sausages

6 quail eggs

2tbsp chopped chives

Techniques Used

1. Preheat the oven to 200 degrees celsius / gas mark 6

2. Cook the bacon and sausages on a baking tray for 15 minutes or until cooked through.  Set aside to cool slightly.

3. Unroll the pastry onto a lightly floured board and cut in to six rectangles.  Using a sharp knife, score a border 1cm from the edge so that it looks like a picture frame, but being careful not to cut all the way through the pastry.

4. Transfer the pastry rectangles to a baking tray lined with baking parchment, leaving a small gap in between each tartlet.

5. Spread 1 tsp of tomato puree over the centre of each tartlet, leaving the border clear.  Chop the cooked bacon and sausages in to small pieces and scatter over the tomato base, leaving a small area in the centre for the egg.

6. Bake in the oven for 5 minutes by which time the pastry border should have puffed up around the edge.

7. Carefully crack a quail egg into the centre of each tartlet and bake for a further 5 minutes.

8. Remove from the oven and scatter each tartlet with some chopped chives before serving immediately.

Lunch:  Broccoli, Cheese and Onion Puff Slices

This is a great twist to cauliflower cheese, using broccoli, onions and cheese all popped on to a puff pastry sheet and baked in just 18 minutes!


1 x 320g Jus-Rol Puff Pastry ready rolled sheet

25g butter

1 onion peeled and sliced

1 medium sized head broccoli, broken into florets

2-3 tbsp wholegrain mustard

100g cheddar cheese or other cheese of your choice

1 egg beaten to glaze


1. Pre-heat oven to 220 degrees celsius / 200 for fan assisted / Gas mark 7

2. Melt the butter in a pan and gently saute the onions until just tender and then allow to cool

3. Meanwhile blanch the broccoli by cooking in a pan of boiled, salted water for 2 minutes, then drain and run under cold water to cool.  Drain well.

4. Unroll the pastry sheet and place on a lined baking sheet, spread with mustard leaving a good 2cm border all round.  Scatter over the onions, broccoli and grated cheese still leaving the border.

5. Brush edges with beaten egg and bake for 15-18 minutes until pastry is risen and golden and cheese melted.  Serve hot.

Dinner:  Mexican Chicken Tarts

What a great combination of chicken in salsa with peppers!  This makes a perfect topping for a light pastry base, only takes 15 minutes to bake and is lower in fat too!


1 x 320g Jus-Rol Light Shortcrust Pastry ready rolled sheet

150g chicken breast fillets cut into strips

Half a small onion, sliced

Half a red pepper, cut into strips

Half a yellow pepper, cut into strips

150 – 200g salsa

Egg, beaten to glaze

1 small avocado, diced and tossed in a little lemon juice (optional)

Bunch of fresh coriander to serve.


1. Preheat oven to 200 degrees celsius (180 degrees for fan assisted ovens).  Gas Mark 6.

2. Unroll pastry sheet and cut into 4 and place on a lined baking sheet

3. Mix the chicken, onion and some of the pepper with a light coating of salsa and evenly spread over pastry, leaving a border all round of approximately 2cm.

4. Scatter the remaining pepper strips on top, brush borders with beaten egg and pinch up all round to form a rim.  Brush outside of pastry with egg and bake for approximately 15 minutes.

5. Combine the diced avocado with a little of the remaining salsa and a handful of chopped coriander. 

6. Serve the tarts hot, topped with a little avocado salsa and scattered with coriander.

Love to cook?

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