Ingredients:
- 1 x packet of frozen puff pastry
- Tomato purée
- Garlic purée
- Cathedral City Mild Yet Distinctive, grated
- Allow pastry to fully defrost at room temperature.
- Preheat oven to 210˚C.
- When pastry has defrosted, roll out thinly.
- Spread the tomato purée and garlic purée all over the surface of the pastry and then cover with lots of Cathedral City.
- Roll the pastry up, with the purées and cheese on the inside, like a long Swiss roll. Dampen the edges with water and press the pastry lightly together to seal.
- Cut into slices about 1.5cm wide.
- Cook for 15 minutes.
Recipe and photo credits- Cathedral City