MAKES 10 PREPARATION: 10 MIN COOKING: 10 MIN
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.