Cheese pastry; Whizz the flour, cheese, butter, salt, mustard and cayenne pepper in a food processor, knead into a soft dough with the egg yolk and some cold water.  Roll onto a lightly floured surface into 10 cms disk, 5 mm thick.  Bake into a crispy golden dough. To assemble, spread the biscuits with the tuna dip, garnish with grilled vegetables, rucola and cherry tomatoes. Top up with rocket leaves, dress with balsamic vinegar, put salmon flakes on top, sprinkle with sesame seeds.

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