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INGREDIENTS:
·
175g Lancewood Plain Cream Cheese
· 450g puff pastry
· Smoked salmon trimmings (or ham)
· Cayenne pepper
METHOD:
Roll out the puff pastry thinly and cut into rectangles
approximately 6 x 12cm. On one half of rectangle place a
piece of smoked salmon, a small spoonful of Cream Cheese
and sprinkle with cayenne pepper. Moisten edges of pastry
with cold water, fold it over and seal the edges tightly.
Refrigerate until needed. Bake at 200ēC until puffed up
and golden brown. Serve at once.
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