INGREDIENTS

• 375gm packet of puff pastry at room temperature
• 2 ½ tbs tomato paste
• 1 tsp mixed dried herbs
• 1 tsp garlic granules
• 2 tsp smoked paprika
• 1 small zucchini grated
• 80gm cheddar cheese grated
• Optional; 1 egg beaten

METHOD

Preheat oven to 200˚c fan forced or 220˚c then line a baking tray with baking paper.

In a small bowl, add tomato paste, 5 tbs water, herbs, garlic, paprika and pepper, stir well and set aside. Pile the grated zucchini into a clean tea towel and squeeze out as much liquid as you can. Tip: If you skip this step, your puff wheels will be soggy.

Lay sheets of pastry on a clean surface, and spread sauce equally over the sheets from edge to edge.

Now top with zucchini, separating any lumps and then sprinkle the cheese over the top. Roll the pastry into a long sausage, and cut the roll into 12 equal slices.

Place flat side down on baking tray so you can see the spiral design. Lightly brush each puff wheel with the beaten egg. This is optional.

Bake for 15-17 minutes or until the pastry has puffed up and turned golden.

You can freeze for 3 months or keep for 2 days in fridge.

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