Friday - - Recipe Cards -

thawed 1 egg, whisked Sesame seeds, as re­quired TO SERVE Tomato pesto dip* 1 Pre­heat the oven to 200°C. Grease 1 or 2 bak­ing sheets. Sea­son the fill­ing and spoon it into a pip­ing bag with a large noz­zle. 2 Cut a sheet of puff pas­try in half and pipe the fill­ing into the mid­dle of each strip of pas­try. Brush egg around the fill­ing. Fold the pas­try over the fill­ing and press the folded edge down well with a fork. Brush the out­side with egg. 3 Sprin­kle with sesame seeds and bake for 20-30 mins. Serve with tomato pesto dip. * Tomato pesto dip: Heat 1 tbsp olive oil in a pan and add 1/2 cup cherry toma­toes. Sauté un­til their skins begin to burst. Sea­son with salt and pep­per. Stir in 1/2 cup sun­dried tomato pesto and 2 tbsp chopped basil.

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