Leftover Meatball Puffy's

We had a yummy gnocchi and meatball dish a few nights ago and we still had a few meatballs in the fridge left over. Not one to waste either food or an opportunity to get the princess in the kitchen, we decided to create something.

You can't go wrong with puff pastry. Anything you roll in it automatically is a winner. Little frankfurters, feta and spinach, even sweet fillings all taste great. It's a great way to use up leftovers and is a nice lunch for little hands. 

These Meatball Puffy's are frugal, easy enough to involve the kids and taste great! 

2 sheets of frozen ready puff pastry
1 small egg 
4 leftover meatballs (approx)
6 cherry or grape tomatoes, cut into 1/4's
Grated cheese
Salt and pepper (optional)

Preheat your oven to 200c

Place frozen sheets on chopping boards, with the plastic sheets still under them. This makes it easier to roll them up I think. 

Chop up the meatballs so they resemble mince, you can use a food processor or a fork/scissors

Spread meatball mince evenly in a line across both pastry sheets, about 1/4 of the way in (not halfway like my picture shows or you'll be re-rolling them after you cut them)

Sprinkle tomatoes and cheese over the top of them. Season with salt n pepper if you like.

Roll the pastry snugly, and seal with a bit of egg at the long edge. 

Place a sharp knife in a warm, tall glass of water briefly, and slice your two rolls, whatever size you like, keeping in mind they expand a bit in the oven. Dip your knife between slices, makes it easier.

Place rolls cut side up on a baking tray sprayed with cooking oil. They don't need alot of space. 2 fingers apart should be fine.

Using a pastry brush, coat them all, top and sides, with egg. 

Place in the oven on the middle rack for about 20 minutes, or until golden and puffy.

I accidentally deleted the photos of the finished product, spewing, they looked yummy and golden!