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2 sheets puff pastry
100 g LANCEWOOD® Balsamic & Onion DIP & TOP
1 tomato, sliced
50 g biltong
7 – 10 peppadews, finely chopped
100 g LANCEWOOD® Mozzarella, grated
Fresh basil for serving
Place the first sheet of puff pastry onto a braai grid. Spread the dip over evenly and top with tomato, biltong and peppadews. Sprinkle the cheese over and top with the second sheet of puff pastry. Lightly press the outsides of the puff pastry together to ensure that the toppings don’t fall out when turning it on the braai. Close the braai grid and braai for 20 – 30 minutes turning frequently until cooked through and golden brown. Slice into pieces and sprinkle with fresh basil.
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