Ingredients

Method

• 2 x 250 g packs Woolworths frozen puff pastry sheets, thawed
• 100 g Woolworths biltong crisps
• 1 free-range egg, beaten
• 150 g tub Woolworths labneh
• 180 g baby sundried tomatoes
• basil, to garnish

Method

Ingredients

1. Preheat the oven to 180°C. Roll out the pastry slightly thinner with a dusting of flour.

2. Tear the biltong crisps into smaller pieces and roll the shredded biltong into the pastry.

3. Cut the pastry into 9 squares and push into a greased muffin tin. Chill for 15 minutes to cool completely. Brush with egg and bake for 15–20 minutes, or until puffed and golden.

4. Allow to cool, then fill with a dollop of labneh, top with sundried tomatoes and garnish with basil.

Photography: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

All Woolies’ biltong is made using a traditional recipe and mildly spiced with coriander and cloves. Take your pick from sliced beef biltong, nibbles, snapsticks, powder and droëwors in store and online.

Shop at Woolworths.