Tahini, garlic and parsley twists recipe
A quick and easy party food recipe made with puff pastry and a gorgeous mix of tahini, garlic and parsley. The twirls are best eaten on the day they are made but will keep in an airtight container for up to 5 days. Refresh in a hot oven to crisp up.
See method- Makes 12
- 15 mins to prepare and 30 mins to cook
- 198 calories / serving
Ingredients
- 375g pack ready-rolled all-butter puff pastry
- 3 tbsp tahini
- 3 large garlic cloves, finely chopped
- 1 lemon, zested
- 3 tbsp flat-leaf parsley, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp nigella seeds
Each serving contains
- Energy
- 825kJ 198.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 10.7gProtein 4.2gFibre 1.5g
Method
- Preheat the oven to 190°C, fan 170°C, gas 5. Line 2 large baking trays with baking paper.
- Remove the puff pastry from the fridge and leave to stand for 10 mins before unrolling.
- Give the tahini a good mix in the jar until no oil is visible, then spread 3 tbsp over the puff pastry in a thin, even layer. Sprinkle over the garlic, lemon zest and parsley.
- Cut the pastry into 12 short strips, then twist ensuring the tahini layer is visible on the outside.
- Arrange the pastry twists on the baking tray, drizzle with oil and sprinkle over the nigella seeds. Bake for 30-35 mins until golden and crisp.
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