Published Monday, 29 July, 2013 by Bisma
>> roll out the puff pastry dough in a long rectangular shape (not too thin!)
>> make slits on either side of the dough coming in at an angle, make sure to leave some room in the middle! ((the slits should come inwards, leave at least 4cm room between each slit))
>> make a mixture of grated cheese, herbs, chopped tomatoes and the onions, mix it together well and place it in the middle, where you left room in the pastry.
>> remember the slits? This is when they make sense. Glaze the slits and put it over the mixture in the middle, do it for each slit, and then it'll look like a plait!
>> place in the oven for about 20 minutes, take out when golden brown and crispy
// best served warm //
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