Prep time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Makes about 18

INGREDIENTS

For the Biltong Dippers:

2 x 400g rolls puff pastry, defrosted

1 egg, beaten

50g biltong, chopped

60ml (1/4 cup) biltong powder

50g mature cheddar cheese

30ml (1 Tbsp) white sesame seeds

Sea salt, to taste

For the Herbed Blue Cheese Dipping Sauce:

100g blue cheese

60ml (1/4 cup) double thick plain yoghurt

Zest and juice of 1 lemon

Handful of Italian parsley, chopped finely

Handful of thyme, picked and chopped

Salt and black pepper, to taste

METHOD

For the Biltong Dippers:

Pre-heat the oven to 180°C.

Brush the pastry with egg wash and sprinkle chopped biltong, biltong powder and cheddar on one sheet of the pastry. Place the other sheet of puff pastry on top. Pinch the sides to make sure the filling will not fall out. Use a rolling pin to flatten and roll the dough slightly thinner, making sure the filled pastry is compact.

To secure the filling, roll the pastry slightly and fold the pastry sheet in 3. Rotate the dough 45° and roll out again. Repeat the process.

Finally, roll out the pastry to about 30cm. Slice the pastry in 1 cm sticks. Twist each stick and place on a prepared baking sheet. Brush again with egg wash and sprinkle with some sesame seeds. Bake in the oven for about 10-15 minutes, or until cooked and golden brown.

For the Herbed Blue Cheese Dipping Sauce:

Combine all ingredients in a food processor, or by hand. Season with salt and black pepper and garnish with fresh Italian parsley.

Serve the biltong dippers on a platter with the herbed blue cheese dipping sauce and some extra biltong slices for good measure.