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Makes approx 24 -
Serve hot
Ingredients
225g/8oz puff pastry
(fresh or frozen)
25g/1oz strong cheddar cheese, finely grated
25g/1oz vegetarian stilton cheese, finely grated
25g/1oz vegetarian parmesan or pecorino, finely grated
black pepper
25g/1oz black olives, finely chopped
25g/1oz sun-dried tomatoes, finely chopped
2 large baking trays, greased
Copyright
- The Vegetarian Society's Simply Good Food. Published by HarperCollins
Illustrated 2000
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Method
1. Pre-heat oven
to Gas Mark 7/220°C/425°F.
2. Mix all the grated cheese together in a bowl.
3. Roll out the pastry to an oblong strip 12"x8". Sprinkle the
cheese on 2/3rds of the pastry, and sprinkle black pepper over the cheese.
Bring the piece with no cheese up and fold over half the cheese pastry.
Fold the remaining cheese pastry 1/3rd over the rest of the pastry. Press
down the edges of the pastry, then roll out again to a square 8"x
8". Cut the square in half.
4. On one strip place 2/3rds of the chopped olives, and on the other strip
put 2/3rds of the sun-dried tomatoes, covering the whole strip. For each
strip, bring both long edges into the centre so that they meet in the
middle. Arrange the remaining 1/3rd of each mixture over the pastry, and
fold up again from both long edges to meet in the centre.
5. With a sharp knife, cut into ¼ (6mm) strips. Place on a baking
tray, leaving room to expand.
6. Bake for about 10 minutes until golden brown.
Note: When cold,
these can be stored in an airtight container for 24 hours, and re-crisp
just before serving.
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