I have a wide array of canapes, light bites, side dishes and snacks in my notebook, they’re always handy to have because you never know when somebody will ask you to make something for a party, drop in out of the blue for a cuppa or just for those times when you think a meal requires something else to complete it.
These puff pastry rolls are absolutely delicious and though they do require just a little forethought in that you need to have some defrosted puff pastry to hand, they are quick to put together and quick to cook.
They come courtesy of Sabrina Ghayour, whose books ‘Persiana’ and ‘Sirocco’ come chock-full of delicious Middle-Eastern flavours. I have not modified this recipe at all, it is perfect just as it is. I am not a fan of ready-rolled puff pastry but it does make it even easier – if you prefer to use half a block of frozen puff, as I do, then you won’t need quite so much cheese and za’atar. The quantities are not crucial anyway, just follow your instincts and use less or more as your tastes dictate.
Za’atar is a deeply aromatic Middle-Eastern herb and spice mix. These go well as an alternative to bread rolls when making a spicy soup, or pretty much anything made with butternut squash. They also make a brilliant snack and reheat well in a 180C/ 160C fan/ Gas 4 oven for 5 minutes.
RECIPE – makes 15-20
250g puff pastry (half a block), or a sheet of ready-rolled (320g)
olive oil, for brushing
2 heaped tbsp za’atar
300g soft goats’ cheese
sea salt and freshly ground black pepper
Preheat the oven to 220C / 200C fan/ Gas 7. Line a baking sheet with baking parchment.
If using block pastry, roll it out on a lightly floured surface to a rectangle of around 30cm x 20cm. Brush the pastry lightly and evenly with a little olive oil, like so:
You can see that my pastry is not quite straight, it doesn’t matter. Now sprinkle 1 tbsp of the za’atar evenly over the pastry:
Crumble the goats’ cheese evenly across the pastry, leaving a 2.5cm border on the long edge of the pastry furthest away from you, like so:
Season generously with salt and pepper and sprinkle the remaining za’atar over the cheese:
It might look like rather a lot, but don’t worry. Now, starting with the long edge of the pastry that is closest to you, roll the pastry as tightly as you can without tearing or crushing it. You will end with something resembling a Swiss roll.
Cut the roll in half, then using a serrated knife cut each half into rounds approximately 1cm thick. Trim away the scruffy ends. Pat each whirl lightly to slightly flatten them so they stay together while they cook, and place them on the baking tray leaving sufficient space between them to allow them to rise:
There is no need to glaze, just bake for approximately 15 minutes until well-risen and golden. Be prepared to immediately lose half of what you have baked – grasping fingers are a real danger when these come out of the oven!