Zucchini, fontina and salami twist

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How to make Zucchini, fontina and salami twist

  • Yield : 6
  • Prep Time : 0:40
  • Cook Time : 0:35
  • Total Time : 1:15

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 500g zucchini, coarsely grated
  • 4 green onions, finely chopped
  • 1 cup (250g) cooked white long-grain rice
  • 150g fontina cheese, coarsely grated
  • 2 tablespoons chopped mint
  • 1 quantity cornmeal pastry
  • 12 slices salami
  • 4 hard-boiled eggs, halved
  • 1 egg, lightly beaten

Method

  • Step 1 Preheat oven to 190C. Heat oil in a frying pan over medium heat. Add zucchini, onions and 1/2 teaspoon salt. Cook for 3 minutes or until zucchini is slightly wilted. Transfer to a bowl and cool, then drain off any excess liquid.
  • Step 2 Add cooked rice, fontina and mint to zucchini mixture. Stir well to combine. Season to taste with salt and pepper.
  • Step 3 Using a lightly floured rolling pin, roll pastry out on a lightly floured piece of baking paper to form a 25 x 35cm rectangle. Place 6 slices of salami, slightly overlapping, down middle of pastry. Top with zucchini mixture, leaving a 7cm border along each long side. Place 7 egg halves (you will have one left over) widthways on top. Spread remaining zucchini mixture over eggs to cover. Top with remaining salami.
  • Step 4 Using a sharp knife, make diagonal cuts each side of filling at 2cm intervals. Lift alternate strips of pastry over filling. Brush with beaten egg. Bake for 30-35 minutes or until pastry is golden. Serve warm or at room temperature.

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