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Tahini, garlic and parsley twists recipe

Tahini, garlic and parsley twists recipe

1 rating

A quick and easy party food recipe made with puff pastry and a gorgeous mix of tahini, garlic and parsley. The twirls are best eaten on the day they are made but will keep in an airtight container for up to 5 days. Refresh in a hot oven to crisp up. See method

  • Makes 12
  • 15 mins to prepare and 30 mins to cook
  • 198 calories / serving
  • Vegetarian


  • 375g pack ready-rolled all-butter puff pastry
  • 3 tbsp tahini
  • 3 large garlic cloves, finely chopped
  • 1 lemon, zested 
  • 3 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp nigella seeds

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    6g 32%
  • Sugars

    1g 1%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 10.7g Protein 4.2g Fibre 1.5g


  1. Preheat the oven to 190°C, fan 170°C, gas 5. Line 2 large baking trays with baking paper. 
  2. Remove the puff pastry from the fridge and leave to stand for 10 mins before unrolling. 
  3. Give the tahini a good mix in the jar until no oil is visible, then spread 3 tbsp over the puff pastry in a thin, even layer. Sprinkle over the garlic, lemon zest and parsley. 
  4. Cut the pastry into 12 short strips, then twist ensuring the tahini layer is visible on the outside. 
  5. Arrange the pastry twists on the baking tray, drizzle with oil and sprinkle over the nigella seeds. Bake for 30-35 mins until golden and crisp.

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