- 10X10cm square egg pastry sheets, cut in half
- 2 tsp chopped fresh thyme
- 1 tsp coarse salt
- oil for deep frying
Cut pastry sheets in half, cut halves crosswise into 2 cm strips. Grind thyme and salt together using mortar and pestle. Deep fry pastry strips in hot oil for about 5 seconds or until lightly browned ; drain on absorbant paper. Sprinkle with thyme mixture ; cool before serving.