Method:
Take a sheet of ready-rolled all butter puff pastry and unroll. Spread a thin layer of rosemary jelly all over the pastry and evenly distribute the grated goat’s cheese. Make sure the filling reaches all corners of the pastry.
Starting from one of the long edges, roll the pastry up tightly to the centre then repeat from the other side.
Use the pastry paper to roll up the pastry roll and chill in the freezer for 15 mins so it keeps its shape.
Unwrap the roll, use a sharp, floured knife to cut into 1cm slices and lay them flat on a parchment lined tray. Leave a gap between each as they will spread during baking.
Cook at 200°C/180°C fan/gas 6 for 12-15mins until golden.
Serves: 18-20
Ingredients:
- X I 320g all butter puff pastry sheet
- ½ jar Tracklements Zingy Rosemary Jelly
- Zest of ½ lemon
- 140g hard goat’s cheese finely grated
