These have to be the easiest snack ever and they’re great to serve with drinks. The best thing is that you can have them made up in the fridge and just bake them when you need them.
Wine Suggestion: Find a bone-dry white that gets your digestive juices watering. For something really special look out for Quinta Soalheiro’s Granit which is an high altitude, single vineyard selection from, as you might have suspected Granitic soil. Piercingly dry and laser focused, and yet so beautiful and expressive it made us sit up and pay attention.
Za’atar & Goats’ Cheese Puffs – makes 20
- 1 x 320g ready-rolled puff pastry sheet
- olive oil
- 2 heaped tbsp za’atar
- 300g soft goats’ cheese
Preheat the oven to 220C/Gas 7.
Put the cheese into a bowl and break it up with a fork.
Unroll the pastry sheet but keep it on the greaseproof liner it’s wrapped in.
Place the pastry on the work surface with the long side facing you and brush lightly with olive oil.
Scatter over 1 tbsp of the za’atar, then distribute the cheese all over the sheet, leaving a 2.5cm border at the edge of the pastry furthest from you. Season generously with salt and pepper, then sprinkle over the other tbsp of za’atar.
Start to roll the pastry, starting with the long edge closest to you and rolling away from you. Roll it as tightly as possible without crushing it. Use a serrated knife to cut the roll in half then cut each half into 10 slices. Put the slices onto a baking tray lined with baking paper and pat them down flat with your fingers to hep them stay together.
Bake for 15 minutes or until golden brown and serve immediately.
(Original recipe from Sirocco by Sabrina Ghayour, Michell Beazley, 2016.)
Jono & Jules do food & wine 
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