Preheat your oven to 220C. Take your puff pastry out of the fridge for 5 minutes and unroll, keeping it on the paper it was rolled in, and cut into squares – you will get approx. 4 - 6.
Slice the tomatoes thinly and pat them dry with some kitchen roll. Do the same with the mozzarella.
Place a slice of tomato on each square, top with a basil leaf, add a slice of mozzarella and finish with another basil leaf. Season with salt. Bring the two corners together to form a little parcel and wet the edge with a little egg wash to seal. Brush the parcel with egg wash and sprinkle with grated cheese and a little pepper.
Bake for around 12-15 minutes until golden and crisp.
Cool slightly before serving. You can freeze them once cool - just lay them individually on a baking sheet/plate and cover well with foil. Freeze for 12 hours and then decant into a zip-lock bag. Cook from frozen for approx. 18-20 mins.
Variations: You can add whatever filling you fancy - try any of the following to get the combo that you or your kids love most....