- 375 g ready rolled shortcrust pastry, cut into 3 rectangles then each rectangle cut into 8 fingers
- 2 tbsp double concentrate tomato purée
- 24 blanched almonds
- 1 medium British free-range egg, lightly beaten
- 10 g parmesan, finely grated
- 300 g jar mild salsa
Preheat the oven to 190ºC, fan 170ºC, gas 5. Roll out each pastry piece to the length of a finger. Shape into fingers with rounded fingertips and use a knife to gently score lines across the middle for knuckles.
Press your thumb into the tops to make an indentation for the fingernail. Dot on the tomato purée and press an almond 'nail' on each. Put on a baking sheet, brush with the beaten egg and sprinkle over the cheese.
Bake for 15-20 minutes until golden. Let cool before serving with the salsa for dipping.