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.
