- Blanched Kalettes®
- 1 square of puff pastry
- Tomato paste or purée
- Salt and pepper
- Diced cheddar cheese
- ¼ cup sugar
- ¼ teaspoon salt
- 1 tablespoon tomato ketchup
- 1 tablespoon soy sauce
- 3 tablespoons rice vinegar
- ½ cup water
- 2 tablespoons cornflour dissolved in 2 tablespoons water
Using a spatula, spread the puff pastry with the tomato paste and a little oil. Sprinkle with salt and pepper. Slice into 2 cm slices and keep aside.
Make a cut in the Kalette stalks as far as possible and pierce on a skewer.
Preheat the oven to 200ºC.
Roll a strip of puff pastry around each kalette, leaving the upper leaves free like a bouquet. Pop a cube of cheddar cheese into the heart of each kalette and stick the skewers in a large potato so they can be baked standing up.
Put the lollipops in the lowest part of the oven to protect the leaves while baking.
Bake until the pastry is golden, around 8-10 minutes, then remove and serve with the sweet’n’sour sauce.
Directions Sweet’n’sour sauce
Combine the sugar, salt, ketchup, vinegar and water in a small frying pan. Bring almost to the boil over a medium heat and make sure the sugar has dissolved. Add the cornflour mix and stir for 15 seconds until the sauce starts boiling and thickening.
Remove from the heat and pour into a bowl. Leave for 10 minutes for the flavours to concentrate while it cools. Check to taste and add salt if necessary. Serve at room temperature. You can of course multiply the ingredients to make a larger amount to keep in the fridge.