SPUR’S HICKORY BASTING PAIRS PERFECTLY
WITH TOMATO, FRESH BASIL AND PARMESAN.
10 ml (2 tsp) olive or cooking oil
10 ml (2 tsp) butter or margarine
1 clove garlic, crushed
3 ml (½ tsp) chopped ginger
½ small red onion, sliced
500 g cherry tomatoes
30 ml (2 Tbsp) Spur Hickory Basting Sauce
15 ml (1 Tbsp) brown sugar
Salt to taste
Freshly ground black pepper, to taste
400 g frozen puff pastry, defrosted
1 beaten egg, for glazing
30 ml (2 Tbsp) milk, for glazing
Parmesan cheese shavings, to serve
30 ml (2 Tbsp) fresh, chopped basil, to serve
Heat oil and butter in a large frying pan. Add garlic, ginger and red onion and sauté until soft.
Add tomatoes and stir-fry for a few minutes. Add Spur Hickory Basting, sugar and season with salt & pepper. Stir-fry for 10 minutes for tomatoes to soften and for sauce to reduce. Set aside.
Roll pastry out on a floured surface until about 3 mm thick. Cut into rectangular shapes of about 7 x 10 cm each. Place half of the pastry shapes on a greased baking tray. Dampen the edges with water. Cut out centres of the other pastry halves and place on top of the base pastries.
Divide the tomato mix between pastries and brush edges with beaten egg and milk. Bake at 200°C for 15 minutes or until golden brown.