Aromatic Muffins with Vegetables and Cheese

Method

1. Roll out the puff pastry sheet. Use a round cutter to cut out circles large enough to line a muffin tin. Prick each circle with a fork and line the muffin cups with the pastry.
2. In a bowl, combine the leftover vegetables, one egg, salt, pepper, oil, and 2 tablespoons of grated cheese. Mix well.
3. Fill each pastry-lined muffin cup with the vegetable mixture.
4. Add a few cubes of scamorza cheese on top of each muffin. Brush the pastry edges with beaten egg (from the second egg) and sprinkle with sesame seeds.
5. Bake the muffins at 200°C (400°F) until golden, about 20 minutes.
6. Meanwhile, prepare the spiral snacks: In a small bowl, mix tomato concentrate with a little water, oregano, salt, and oil to make a spreadable sauce. Brush this sauce over the leftover pastry scraps.
7. Cut the sauced pastry scraps into strips, sprinkle with additional grated cheese, and roll each strip into a spiral. Place the spirals on a baking sheet.
8. Bake the spirals at 200°C (400°F) until golden and crispy, about 10 minutes.
9. Remove the muffins from the oven. Arrange the muffins on a serving plate on a bed of grated cheese, then top each muffin with a baked spiral. Serve warm.