The South African Cook Book by Diane Kersey - HTML preview

Savory Horns

7 oz. rough puff pastry

1 egg, beaten

Filling

1 cup ham, diced very small

1 spring onion, chopped small

1 ½ oz. pickled onions, chopped small

1 ½ oz. pickled cucumber, chopped small

8 oz. cream cheese

½ garlic clove, crushed and chopped small

½ teaspoon Tabasco sauce

Salt and pepper to season

4 oz. peas, cooked and cooled

1 small carrot, peeled and grated

Method: Preheat the oven to 325°F. Roll out the pastry thinly and cut into narrow strips in lengths of 10 x 5 cm each. Wrap the strips evenly around the outer edges of a cream horn tin. Continue this way until the desired amount of cases have been wrapped. Glaze with a little beaten egg and bake for 10 to 15 minutes or until golden brown. Remove from oven and cool a little.

Gently twist the pastry cases off the tins and set aside to cool completely.

Filling Method: Combine all the ingredients and mix well. Serves 6