1 ready-rolled puff pastry
1 1/2 bunch of garlic sticks, cut into bite size
1 x 200 g tub sun-dried tomatoes in olive oil
200 g baby spinach, washed and dry
200 Swiss mushrooms, thinly slice
100 g exotic mushrooms, cut into circle
150 g Parmesan cheese
lots of freshly ground black pepper
salt to taste
XO chili sauce
Preheat the oven to 200˚C.
Unwrap the pastry to flatten it out to the size of your baking tray.
Cut a baking sheet to size and place in the middle part of the pastry, inside and top with uncooked rice.
Bake in the oven for 12 minutes, careful as you handle the baking tin, as the rice will spill. Take the baking paper and rice off and immediately, prick with fork. Then place back the pastry in oven for a further 8 minutes.
Remove from oven and cover the pastry with 1 bunch of garlic sticks, spinach mushrooms, sun-dried tomatoes, freshly ground black pepper. Then sprinkle a lot of Parmesan on top.
Bake in the oven for 20 – 30 minutes until vegetables are cooked through, cheese melted. Bring the remaining half bunch of garlic sticks to boil until tender. Serve immediately. Cut into equal portions and serve with the boiled garlic sticks and a few drops of XO chili sauce.
Note: Oven temperature may vary. So too are the ingredients time to cooked.