Recipes
Illalangi Olive, Sundried Tomato Scrolls
INGREDIENTS
2 sheets of puff pastry
Egg wash
Illalangi Native Dukkah
Illalangi Olive sundried tomato pesto with Native herbs
Shaved parmesan
Fresh basil
Riverland Smallgoods salami, finely chopped
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METHOD
1. Brush one side of pastry with egg wash,sprinkle with Dukkah.
2. Turn over sheet, spread with pesto, parmesan, salami & torn basil.
3. Roll in from each side to meet in middle, cut into 1cm slices, place on baking sheet.
4. Bake @ 180°C for 10-15 minutes.
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