Ingredients

Method

• 2 sheets Woolworths all-butter frozen puff pastry, thawed
• 1 large free-range egg, beaten
• 1 T sesame seeds
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• 400 g Brussels sprouts
• 150 g butter
• 1 large sprig thyme
• 250 g Woolworths labneh

Method

Ingredients

1. Preheat the oven to 180°C. Grease a baking tray, then carefully place 1 pastry sheet on the baking tray. Cut a 2 cm border off the remaining sheet of pastry and place the offcuts around the edges of the first sheet. Brush the pastry with egg and sprinkle the border with sesame seeds. Bake for 10–12 minutes or until the pastry is puffed up and deep golden brown. Remove from the oven and cool completely.

2. Heat the olive oil in a pan. Season the Brussels sprouts and fry until golden brown. Reduce the heat, then add the butter and thyme and cook for 5–10 minutes, or until the Brussels sprouts are tender, golden and a little crispy.

3. To serve, spread a thick layer of the labneh on the pastry and pile on the Brussels sprouts. Serve warm or at room temperature.

Find more vegetarian recipes here. 

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Tahila Pillay