INGREDIENTS
1 roll Today puff pastry
80g Clover cheddar, grated
50g soft biltong, finely chopped
1 tbsp wholegrain mustard
1 tsp fresh thyme leaves
Salt and black pepper
1 egg (for egg wash)
HERB BUTTER
1 tbsp Clover butter
½ clove fresh garlic, grated
½ tsp chopped thyme or parsley
CHIVE CREAM WHIP
3 tbsp cream cheese
1 tbsp Clover cream
1 tbsp finely chopped chives
Pinch of white pepper
Method
- Preheat the oven to 200°C.
- Spread mustard over puff pastry. Sprinkle cheddar, biltong, thyme, salt & pepper.
- Roll tightly. Chill 10 min. Slice into 10.
- Arrange on a tray. Egg wash. Bake for 12–15 min. Cool.
- Melt butter, lightly cook garlic. Add herbs.
- Mix chive whip. Pipe into a bag and chill.
- Brush parcels with herb butter.
- Pipe soft chive cream dollop. Serve on a platter.
CLOVER PRODUCTS USED IN THIS RECIPE
