• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  40 mins

INGREDIENTS

• 11/2 sheets frozen butter puff pastry, just thawed
• 125g goat’s cheese, softened 
• 1/4 cup chives, finely chopped
• 1 large Smitten® apple, cored, cut into thin wedges
• 4 small Brussels sprouts, thinly sliced 
• 1/2 tsp pink peppercorns, crushed 
• 1 Tbsp olive oil, plus extra, to serve
• 60g baby rocket leaves 
• 4 thin slices prosciutto

METHOD

• Preheat oven to 180°C fan-forced (200°C conventional). Line a large baking tray with baking paper. 
• Overlap pastry sheets on prepared tray to make a 40 x 24cm rectangle. Press on overlap to seal.  
• Crumble cheese over pastry and spread, leaving a 2cm border. Top with chives, apple wedges, Brussels sprouts and peppercorns. Drizzle with oil.  Fold in pastry edges.
• Bake for 35-40 minutes, until golden. Cool slightly, top with rocket and prosciutto and drizzle with extra oil. Slice and serve.