Preheat the oven to 190°C and grease a 12-hole muffin tray
Unroll the puff pastry sheet and cut it in half lengthways to form two long rectangles. Cut these in half again, lengthways, to form four long rectangles and then slice each rectangle into 6 horizontally so that you are left with 24 even squares of pastry
Place one pastry square over each muffin hole and push down so that they mould into the hole and up the edges. Place another pastry square on top of each one you’ve just placed into the holes, but at a different angle to create a star effect
Spoon 2 teaspoons of the chopped tomatoes into the bottom of each cup and then top with 1 teaspoon of grated mozzarella cheese
Place one meatball in each cup and add another two teaspoons of chopped tomatoes on top
Sprinkle each cup with the remaining mozzarella cheese
Bake your puffs in the oven for 15-18 minutes, or until the pastry is golden brown and the cheese is melted and bubbling
Serve once cooled. Please double-check the temperature in the middle before serving to your baby as the sauce and meatballs will retain heat.
If freezing, freeze prior to cooking. They can be made a few days ahead and cooked as needed.
I have noticed that lots of babies on my Facebook page have been really enjoying my bacon, cheese and cranberry rolls so I want to create some more puff pastry recipes this year. Using Annabelle’s love for meatballs, cheese and tomato sauces I have created this cheesy meatball puff creation!
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