This recipe is ideal for when you have some left overs you want to use up in the fridge. It is also great in summer as it does not have to be eaten piping hot!
Herbs of choice- dill, parsley, basil, oregano, lemon zest etc
Instructions
Preheat oven to 180℃.
Lay the two sheets of pastry on top of each other. Use a rolling pin (see notes) to gently roll out the pastry and to join together.
Prick the pastry with a fork several times all over.
Beat the egg lightly to create egg wash. Brush over pastry so it is covered. This will help to get a beautiful golden colour. If you are short on eggs, you could use a tablespoon of milk in its place. If you don’t have a pastry brush you can use a spoon, flat knife or a fork to distribute over the pastry.
Mix together the border ingredients you want to use in a bowl, and sprinkle around the outside edge to create a border. (see notes if using garlic).
Place in the oven and bake until golden brown. This will vary depending on your oven, as smaller ovens tend to cook faster. Approx 10-20 minutes (see notes) Once golden, remove from the oven.
Spread the softened cream cheese across the pastry. Be generous.
Now you can add your toppings by layering. Start with your meat/s, followed by vegetables, finishing with herbs and a drizzle of olive oil.
Now you can slice and serve.
Notes
Notes 1- Cucumber ribbonsYou can easily create vegetable ribbons with your vegetable peeler.Notes 2- Rolling pinIf you are not travelling with a rolling pin, you can use a tumbler, round cup or glass instead.Notes 3- Cook time - GarlicIf you like your pastry really golden, I would suggest adding your garlic to the border partway through the cooking process, as the garlic can easily burn which can leave an unpleasant taste.Notes 4- PairingsIn the image for this recipe, we have used ham, red onion, shallots, fetta, fried mushrooms and roasted pumpkin.Smoked salmon pairs well with dill, cucumber ribbons and some lemon zest.