Puff pastry party bites (salatini di pasta sfoglia)

Step 1: Heat the oven to 400°F (350°F fan) and line two trays with baking paper. Unroll one 2 sheets ready-rolled puff pastry sheet and cut it into 4 long strips.

Step 2: Cut each of 4 frankfurters into 5 pieces. Wrap each piece in a strip of pastry long enough to go round once, overlapping a little, and cut; press the join underneath. You'll get about 20 little rolls.

Step 3: Cut the second pastry sheet into 4–5 cm squares. Top some with half a teaspoon of 4 tbsp passata and a pinch of ½ tsp dried oregano, some with a cube of 3 ½ oz low-moisture mozzarella, and some with half an olive from 10 pitted green olives. Fold the corners of the cheese squares in to the centre and pinch so the cheese can't escape.

Step 4: Arrange the bites on the trays, brush with 1 egg and scatter a few with 1 tbsp sesame seeds. Chill for 10 minutes. The common mistake is baking warm, floppy pastry: it melts into flat, greasy bites instead of puffing.

Step 5: Bake for 15–18 minutes, until puffed and deep golden underneath as well as on top, and the frankfurters are sizzling hot (160°F).

Step 6: Let them cool for 5 minutes; molten cheese and tomato can burn small mouths. Cut the sausage bites in half lengthwise for under-fives.

Step 7: They keep in an airtight box in the fridge for up to 2 days; warm through in a hot oven for 5 minutes to crisp them up. Freeze unbaked bites on a tray and bake from frozen, adding 5 minutes.