Filling- 1 tub Lancewood cream cheese 2 tablespoon low fat mayonnaise ½ teaspoon garlic salt 1 teaspoon Robertson's veggie spice 1 teaspoon rough red chillies ½ freshly cracked black pepper 1 tablespoon lemon juice
Method: 1. Roll out pastry on floured surface. Cut out rounds to fit in mini muffin pan. 2. Spray 'and Cook pans. 3. Place pastry inside. 4. Mix cream cheese with all filling ingredients. 5. Spoon into pastry cups. 6. Cut and arrange veg as desired. 7. Bake in preheated oven at 180degC for 15-20min till pastry cooked through. 8. Before serving drizzle on balsamic reduction.