Serve as a nibble with drinks or why not try with a shot of Gazpacho?
Ingredients
- 200-230g puff pastry sheet
- 3 tbsp tapenade
- 1 beaten egg
Method
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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.