These delicious, moreish cheesy crispy squares have a real kick from the pieces of jalapeño on the top. They make a very quick and easy nibble to serve with drinks or to share with friends whilst the BBQ is cooking.

Makes 36 Squares

500g pack of fresh or frozen puff pastry, thawed if frozen

200g mature cheddar cheese, grated

Salt and freshly ground black pepper

18 pieces of pickled jalapeno pepper slices, cut in half, if you like it really hot you could use a whole slice, in which case you will need 36.

Plain flour for dusting your board

Method

Preheat oven to 200°c, gas6, 400°f

Dust your board or work top with a small amount of plain flour, roll out the puff pastry with a wooden rolling pin, also dusted with a bit of flour, to make a square measuring approximately 30cms x 30cms.

Carefully transfer the pastry square to a board that you are happy to cut onto, I did this as I was not happy about cutting on my worktops!!!!!

Cover the pastry with half the grated cheese, sprinkle a bit of salt and pepper, roll over the cheese top with the rolling pin to push the cheese into the pastry then and cut into 36 x 5cm squares approximately.

Transfer the squares onto 3 baking trays, 12 on each, then place the jalapeno pieces on each square and sprinkle with remaining cheese.

Place the trays in the oven to cook for approximately 10 – 12 minutes until golden and puffed up.

These are delicious, save room for the BBQ.