1 sheet of frozen puff pastry - defrosted
170g black olives - pitted
1 clove garlic
50g green olives – pitted
1 egg – for egg wash
1. Preheat an oven to 180°C.
2. Place the olives, garlic and Essential Cuisine Light Vegetable Stock Mix into a food processor, making a tapenade.
3. Spread out the tapenade on top the puff pastry, roll up lengthways, cut into 10 & flatten slightly, place on a baking tray & cook for 20 minutes.
4. Serve warm.