for 16 pieces

Herb and cheese topping

2 tbsp	oregano, finely chopped
2 tbsp	thyme, finely chopped
2 tbsp	sage, finely chopped
2 tbsp	rosemary, finely chopped
40 g	grated Parmesan
4 tbsp	water

Salami topping

80 g	salami in slices, finely chopped
4	dried tomatoes in oil, drained, finely chopped
1 tsp	fennel seeds

Cheese twists

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)

How it's done

Herb and cheese topping

Mix the herbs, cheese and water.

Salami topping

Mix the salami, tomatoes and fennel seeds with 2 tbsp of the cheese and herb topping.

Cheese twists

Roll out the pastry, cut crosswise into strips approx. 2 cm thick, place on a baking tray along with the baking paper. Cover half of the pastry strips with the herb and cheese topping, and the other half with the salami topping, press down firmly, cover and chill for approx. 30 mins. Twist the strips of pastry.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

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