FLAKY PASTRY WITH ROASTED VEGGIES

Recycled leftover braaivleis and roast vegetables. Flaky pastry with creamed cottage cheese and roast vegs. Thinly sliced rump with tomato and basil pesto dipping sauce.

1 sheet flaky pastry cut in half (puff pastry)
1 tub creamed cottage cheese
leftover roast vegetables

Place a sheet of baking paper on a baking tray and put the two squares next to one another.
Roll the edges of the pastry over to create an edge.
Spoon enough of the cottage cheese onto each square and spread smooth with the back of the spoon. You might not use a full tub for the two squares. Spoon the vegetables on top.
Bake in preheated oven at 190°C for approximately 25 minutes.
If the edges start becoming golden brown you can remove it from the oven.
Serve immediately.

Recipe and photo: Elsabie Templeton