Leave frozen puff pastry at a room temperature. Shred the Parmesan cheese to a fine powder. Preheat the oven to 180℃.
Place pastry sheets on the baking paper and sprinkle ground Parmesan cheese, then salt, pepper and ichimi spice
Cover with another sheet of paper. Press and roll over lightly with a rolling pin.
Remove the top paper and cut into thick strips. Transfer onto baking tray lined with baking paper! Make gaps between the strips to allow space and bake in the oven for 15 to 20 minutes until golden brown.
Once baked, place on a rack to cool. But you could also eat these while hot. Delicious.
Another delicious idea is to spread over tapenade paste with black olive, anchovies and caper. (These were made by O&Co.)
This is tapenade pie - a great match with wine!!
Story Behind this Recipe
I made savoury pies with salt and pepper using frozen puff pastry for the first time. It went well with beer.
I improved the recipe little by little and turned into this recipe.
This is great for a parties. Tapenade pies are so popular!
Pressing lightly with a roller after sprinkling cheese makes cheese stick to the puff pastry.
If your puff pastry softens, it will be hard to work with. So leave in the fridge for a while. A tiny bit of Ichimi chili pepper powder gives more than enough punch.