• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    Bake for 15-20 minutes until golden. Let cool before serving with the salsa for dipping.

Nutritional Details

Each serving provides
  • Energy 435kj 104kcal 5%
  • Fat 6.7g 10%
  • Saturates 2.2g 11%
  • Sugars 0.9g 1%
  • Salt 0.23g 4%

% of the Reference Intakes

Typical values per 100g: Energy 1357kj/324kcal

Each serving provides

8.4g carbohydrate 0.5g fibre 2.2g protein

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