If you want to experiment with your spice rack this za’atar and goat’s cheese puffs recipe is for you
Bring the taste of the Middle East to your kitchen with this goat’s cheese recipe by Sabrina Ghayour
You will need:
1 x 320g ready-rolled puff pastry sheet (about 350 x 230mm)
Olive oil, for brushing
2 heaped tbsp za’atar
300g soft goat’s cheese
Sea salt flakes and freshly ground black pepper
- Preheat the oven to 220°C/gas mark 7. Line a large baking tray with baking paper.
- Lay the puff pastry sheet on a chopping board, leaving its greaseproof liner underneath. Ensure the longer edges of the pastry rectangle are parallel with the edge of your work surface. Brush the pastry with just enough olive oil to lightly coat the sheet, then sprinkle 1 tablespoon of the za’atar evenly over the base.
- Put the goat’s cheese in a bowl and break it down using a fork. Distribute the cheese evenly over the pastry sheet, ensuring you leave a 2.5cm border at the longer edge of the pastry rectangle that is furthest from you. Season generously with salt and pepper, then sprinkle over the remaining za’atar.
- Turn over the long edge of pastry that is closest to you and start to roll it up away from you – carefully roll up the pastry as tightly as possible without crushing it. Using a serrated knife, cut the roll in half and slice each half into 10 rounds. Pat each whirl flat to help them stay together during cooking, then place them on the prepared baking tray. Bake for 15 minutes or until golden brown. Serve immediately.