Tomato palmiers

MAKES 10 PREPA­RA­TION: 10 MIN COOK­ING: 10 MIN

Drum Food - - CONTENTS -

80ml (¼c) tomato sauce

(recipe on pg 55)

180ml (¾c) feta cheese,

crum­bled hand­ful ched­dar cheese, grated 2 sprigs fresh rose­mary,

chopped salt and pep­per

400g puff pas­try, de­frosted 40g but­ter, melted

40g chicken liver spread

Pre­heat the oven to 200°C and line a bak­ing sheet with bak­ing pa­per.

1 Com­bine the tomato sauce, cheeses and rose­mary in a bowl. Sea­son with salt and pep­per.

2 Brush the pas­try sheet evenly with the but­ter. Spread the liver over the pas­try and add the tomato mix­ture. Fold the left and right sides of the pas­try towards the cen­tre. Con­tinue un­til all the ends meet in the mid­dle.

3 Cut the pas­try length into 1-cm thick discs. Put the pas­try discs on the pre­pared bak­ing sheet, leav­ing room for spread­ing.

4 Bake for 10 min­utes un­til golden brown and puffed.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.