Name: Sun-dried tomato and pepperdew twizzlers
Cook time: 20 min
Total time: 20 min
Ingredients: 5 marinated sun-dried tomatoes, finely chopped; 4 pepperdews, finely chopped; 2 sheets of frozen puff pastry, defrosted; 2 tablespoon grated parmesan; 12 bamboo skewers, soaked in warm water for 30 minutes

Ingredients

5 marinated sun-dried tomatoes, finely chopped

4 pepperdews, finely chopped

2 sheets of frozen puff pastry, defrosted

2 tablespoon grated parmesan

12 bamboo skewers, soaked in warm water for 30 minutes

Method

1.Preheat the oven to 210°C. Grease a baking sheet.

2.Mix together the sun-dried tomatoes and pepperdews. Sprinkle 1 sheet of the pastry with half the grated parmesan.

3.Scatter on the sundried tomatoes and pepperdews and spread with a spatula so they adhere slightly to the pastry. Sprinkle on the remaining parmesan and top with the second sheet of pastry, pressing down firmly.

4.Cut into strips about 1cm wide – roughly 12 strips. Carefully pick up one end of a strip and press it against a skewer roughly a third of the way up from the bottom end, and wind the strip around the skewer, fixing the end of the strip to the tip of the skewer. Twist the strips randomly so they form chunky fat spirals.

5.Place onto the greased baking sheet. Bake for 20 minutes or until crisp and dark golden. Serve warm or cold.

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Ingredients

Method

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