Makes 24
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1⁄2 small red capsicum, seeded and finely diced
1⁄4 cup chopped parsley
2 tablespoons chopped oregano
100 g ham or salami, finely diced
1⁄3 cup grated tasty cheese
1 heaped tablespoon grated mozzarella
2 sheets frozen butter puff pastry, thawed
1⁄3 cup tomato paste
METHOD
1 Preheat the oven to 200°C. Line a large baking tray with baking paper.
2 Combine the capsicum, herbs, ham or salami and cheeses in a bowl.
3 Lay the pastry sheets on a benchtop and spread each with tomato paste, leaving a 2 cm border along one side.
4 Sprinkle the capsicum and cheese mixture evenly over the tomato paste.
5 Roll up each sheet of pastry, enclosing the filling, up to the plain edge.
6 Brush the plain edge with water and finish rolling to the end.
7 Rest the rolls on their sealed sides and cut into rounds about 1 cm thick.
8 Lay the slices on the prepared baking tray and bake for 20 minutes or until golden brown.
9 Serve hot.
Variation
Cheese Wheels: Omit the capsicum and ham or salami and increase the cheese quantities to 2⁄3 cup tasty and 1⁄3 cup mozzarella.
Recipes extracted from The Eat Real Food Cookbook by David Gillespie. Available now, Macmillan Australia, RRP $39.99.
