Pa­prika & Chilli Pas­try Twists with Chive Cream

Recipes+ - - Contents -

3 Pa­prika & Chilli Pas­try Twists with Chive Cream

MAKES 10 PREP 10 min­utes

COOK 20 min­utes COST 85� each

2 sheets frozen puff pas­try, thawed

+ 30g parme­san, finely grated

+ 2 tea­spoons smoked pa­prika

+ 1 tea­spoon dried chili flakes

+ ½ tea­spoon sea salt flakes

+ 1 egg, lightly whisked

+ ½ cup sour cream

+ 1 ta­ble­spoon finely chopped chives

+ 1 ta­ble­spoon cold wa­ter

Pre­heat the oven to 180ºC/160ºC fan-forced. Line 2 oven trays with bak­ing pa­per. Stack pas­try sheets on a clean work sur­face. Roll to­gether to form 1 sheet. Com­bine the parme­san, pa­prika, chilli and salt in a bowl. Brush pas­try with egg; sprin­kle with pa­prika mix­ture. Cut pas­try into 10 strips. Twist pas­try strips. Place on pre­pared trays.

Bake twists, turn­ing half­way through cook­ing, for 20 min­utes or un­til browned and puffed. Trans­fer to a wire rack. Whisk sour cream, chives and the wa­ter in a bowl. Serve pas­try twists with chive cream.

4 Salami, Fetta & Green Olive Pas­try Twists

MAKES 10 PREP 10 min­utes

COOK 20 min­utes COST $1 each

2 sheets frozen puff pas­try, thawed

+ 1 egg, lightly whisked

+ 50g fetta, mashed

+ 1/3 cup stuffed green olives, thinly sliced cross­wise

+ 50g salami, finely chopped

+ Lemon wedges, to serve

Pre­heat the oven to 180ºC/160ºC fan-forced. Line 2 oven trays with bak­ing pa­per. Stack pas­try sheets on a clean work sur­face. Roll to­gether to form 1 sheet. Brush with egg; spread with fetta. Top with olives and salami. Cut pas­try into 10 strips. Twist pas­try strips. Place on pre­pared trays.

Bake twists, turn­ing half­way through cook­ing, for 20 min­utes or un­til browned and puffed. Trans­fer to a wire rack. Serve pas­try twists with lemon wedges.

5 Vegemite, Cheese & Se­same Pas­try Twists

MAKES 10 PREP 10 min­utes

COOK 20 min­utes COST 90c each

2 sheets frozen puff pas­try, thawed

+ 1 egg, lightly whisked

+ 3 tea­spoons Vegemite

+ 1/3 cup grated tasty cheese

+ 1 ta­ble­spoon se­same seeds

Pre­heat the oven to 180ºC/160ºC fan-forced. Line 2 oven trays with bak­ing pa­per. Stack pas­try sheets on a clean work sur­face. Roll to­gether to form 1 sheet. Brush with egg. Spread with Vegemite; sprin­kle with cheese. Cut pas­try into 10 strips. Twist pas­try strips. Place on pre­pared trays. Sprin­kle with se­same seeds.

Bake twists, turn­ing half­way through cook­ing, for 20 min­utes or un­til browned and puffed. Trans­fer to a wire rack to cool slightly.

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