Ingredients
- 225g puff pastry
- 25g vegetarian strong Cheddar cheese finely grated
- 25g vegetarian Stilton cheese finely grated
- 25g vegetarian Italian-style hard cheese finely grated
- Pinch of black pepper
- 25g black olives finely chopped
- 25g sun-dried tomatoes finely chopped
Method
- Preheat oven to 220ºC/gas mark 7.
- Mix all the grated cheese together in a bowl. Roll out the pastry to an oblong strip 12″x8″. Sprinkle the cheese on 2/3rds of the pastry, and sprinkle black pepper over the cheese. Bring the piece with no cheese up and fold over half the cheese pastry. Fold the remaining cheese pastry 1/3rd over the rest of the pastry. Press down the edges of the pastry, then roll out again to a square 8″x 8″. Cut the square in half.
- On one strip place 2/3rds of the chopped olives, and on the other strip put 2/3rds of the sun-dried tomatoes, covering the whole strip. For each strip, bring both long edges into the centre so that they meet in the middle. Arrange the remaining 1/3rd of each mixture over the pastry, and fold up again from both long edges to meet in the centre.
- With a sharp knife, cut into ¼ (6mm) strips. Place on a baking tray, leaving room to expand.
- Bake for about 10 minutes until golden brown. When cold, these can be stored in an airtight container for 24 hours, and re-crisp just before serving.
