Makes 12
Easy
15 minutes
20 minutes
1. Preheat the oven to 180°C. Roll out the pastry slightly thinner with a dusting of flour.
2. Tear the biltong crisps into smaller pieces and roll the shredded biltong into the pastry.
3. Cut the pastry into 9 squares and push into a greased muffin tin. Chill for 15 minutes to cool completely. Brush with egg and bake for 15–20 minutes, or until puffed and golden.
4. Allow to cool, then fill with a dollop of labneh, top with sundried tomatoes and garnish with basil.
Photography: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson
All Woolies’ biltong is made using a traditional recipe and mildly spiced with coriander and cloves. Take your pick from sliced beef biltong, nibbles, snapsticks, powder and droëwors in store and online.
