Prep time:
Cooking time: 30 minutes
Total time:
Serves: 40
60g Plain Sifted Flour
Salt, Cayenne Pepper
45g Cold Butter, diced
60g Parmesan Cheese, grated
1tsp Black Olives
For the Topping:
15g Parsley
2tbsp Pine Nuts
4tbsp Parmesan, grated
1 Garlic Clove
1tbsp Olive Oil
Salt and Pepper
Creamy Goat's cheese
Caroline Cowan from Brick House Farm now owns The Woolpack Hotel in Tenterden. She’s a great cook and hostess so we asked her to put together some mouthwatering morsels to kick start the winter party season with a culinary bang...
For the topping:
- words: Caroline Cowan
- pictures: David Merewether
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