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  • 200-230g puff pastry
    sheet
  • 3 tbsp tapenade
  • 1 beaten egg

Nutrition: per serving

  • kcal141
  • fat11g
  • saturates4g
  • carbs8g
  • sugars1g
  • fibre0g
  • protein2g
  • salt0.45g
    low
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 7. Unroll a puff pastry sheet and spread tapenade thinly over one half. Brush other half with beaten egg and fold over tapenade. Press down, then cut the pastry into 2 cm thick strips. Twist each strip and place on a lined baking sheet. Brush with a little egg and bake for 18-20 mins until the twists are golden and crisp. Cool on a wire rack and serve.

Recipe from Good Food magazine, July 2011

Authors

Mary Cadogan
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