Cut 2 sheets of baking paper (the same size as 2 baking trays). Place the puff pastry sheets on top of the baking paper. Using a 6cm round biscuit cutter, cut 21 rounds out of the puff pastry. Use a fork to lightly beat the egg into a small bowl. Brush the puff pastry rounds with the beaten egg.
Place a teaspoon of Italian passata in the centre of each puff pastry round. Evenly distribute the mozzarella in the centre of each round (approximately 6 cubes per round). Place the Kalamata slices on half of the pizzette di sfoglia (puff pastry mini pizzas). Sprinkle the remaining pizzette (without olives) with dried oregano.
Transfer the 2 sheets of baking paper with pizzette di sfoglia to baking trays. Bake pizzette di sfoglia for 12 -15 minutes. Serve immediately or bake in advance and reheat for 3 minutes before serving – buon appetito.
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.