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1 sheet puff pastry
Mushroom & bacon filling:
60 g LANCEWOOD® Medium Fat Plain Cream Cheese
250 g diced bacon, cooked
250 g sliced mushrooms, cooked
5 ml dried mixed herbs
5 ml garlic, crushed
Spinach & feta filling:
300 g spinach, chopped & wilted
40 g peppadews, roughly chopped
80 g LANCEWOOD® Mozzarella, grated
150 g plain feta, cubed
Three cheese filling:
100 g LANCEWOOD® White Cheddar, grated
100 g LANCEWOOD® Cheddar, grated
100 g LANCEWOOD® Mozzarella, grated
Your favourite LANCEWOOD® DIP & TOP
Preheat the oven to 200°C. Roll out the puff pastry on a sheet of baking paper until 5 mm thick. Use a dinner plate to cut pastry into a circle.
Mark a circle in the centre of the pastry circle using a 10 cm sized bowl. Be sure to just indent and not cut through. Slice 4 lines through the centre of the small circle, creating a star like shape. Transfer the pastry to a baking sheet.
Using three small bowls, create the three filling varieties by combining all the ingredients together.
Place a dollop of each filling on the outer pastry ring, alternating filling types. Press together each point of the centre star to the outer edge of the pastry circle.
Bake for 15 – 20 minutes or until golden brown.
Garnish with parsley and serve with your favourite dip.
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