Chevre en Croute with Tomato Sauce

Total time: 25 minutes
     You want two 5" - 6" (14cm) squares of puff pastry for these.  It should be about 1/2 of a sheet. You will find it in either the refrigerated or freezer section. Refrigerate the rest for another use; it will keep for a week or 2.

 Ingredients:

• 1/2 sheet of puff pastry, cut into 2 squares, discard trimmings
• 2oz (60gr) goat cheese, the aged cheese, with a white rind
• 2oz (60gr) pimento or roasted red pepper
• Tomato sauce
• 1 cup (8oz, 240ml) tomato sauce
• 1/2 tsp paprika
• 1/2 tsp oregano
• 2 tsp Balsamic vinegar

 Instructions:

• Cut the goat cheese so that it fits nicely in the center of the pastry.
• Drain the pimentos.
• Cut the puff pastry and lay on a baking sheet.
• Arrange the pimento in the center of each, cutting to fit if needed.
• Top with goat cheese.
• Bring corners of pastry together over top and press together, making a little parcel.  You may have to work the dough a bit with your fingers to get a good seal.  You only need to seal the top points, so they stay together, no need to seal the edges. Stretch the dough a bit if needed. 
• Bake at 400F (200C) for 15 - 20 minutes, until the pastry is golden brown.
• Remove and serve with the Tomato Sauce on the side.
• Tomato Sauce 
• Combine all ingredients in a small saucepan. 
• Bring to a simmer, cover and keep warm until needed.