Savoury pastry twister

By admin
28 September 2012

Thanks, Dave van der Merwe of Cape Town, for today's lovely recipe!

1 roll puff pastry, thawed

1 onion, finely diced

olive oil for frying

30 ml (2 T) butter

2 cloves of garlic, crushed

8 piquanté peppers, diced

10 black olives

125 ml (½ c) spinach, roughly chopped

60 ml (¼ c) tomato paste/tomato chutney

60 ml (¼ c) chedder cheese, grated

30 ml (2 T) mixed herbs

1 egg, whisked

Preheat the oven to 190°C.

Roll out the pastry in a large rectangle and place on a flat greased baking pan.

Caramelise the onions in olive oil and butter.

Add the garlic, peppers and olives and simmer over low heat until all the ingredients are combined.

Spread the tomato paste at the centre strip of pastry.

Add the onion and peppers on top of the tomato mixture, then top with grated cheese.

Sprinkle with herbs, cut strips on each side of the pastry and fold over at an angle, alternating one strip from each side.

Pull the strips to stretch across.

When complete, brush with the egg and bake for 25-30 minutes or until golden brown and crisp.

Serve with roasted veggies or a salad.

Tip: Choose the fillings of your choice.

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