Cheese, Tomato & Pesto Pastries
Serves: 8
Ingredients
Directions
Pre-heat oven to 200°C / 180°C fan and line a baking tray with parchment paper.
Roll out the sheet of puff pastry on a lightly floured surface then use a sharp knife or pizza cutter to cut into 8 squares. Tip: Depending on the puff pastry, the pieces could be more rectangular than square, there is no need to trim the pastry if this is the case.
Place 1 generous tbsp pesto in the centre of each square, then spread it horizontally from one corner to the opposite corner.
Lay 2 halves of the Dubliner Vintage Sliced on top of the pesto, again, laying horizontally
Onto each, place 3 cherry tomato halves, then season well with salt and pepper.
To create the parcels, fold over the two opposite corners of bare puff pastry and pinch together to seal.
Transfer parcels to the prepared baking tray then brush the top of each with beaten egg.
Bake in pre-heated oven until golden and crispy, about 20 minutes.
Leave to cool for 5-10 minutes, then enjoy while still warm.
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Ingredients
Directions
Pre-heat oven to 200°C / 180°C fan and line a baking tray with parchment paper.
Roll out the sheet of puff pastry on a lightly floured surface then use a sharp knife or pizza cutter to cut into 8 squares. Tip: Depending on the puff pastry, the pieces could be more rectangular than square, there is no need to trim the pastry if this is the case.
Place 1 generous tbsp pesto in the centre of each square, then spread it horizontally from one corner to the opposite corner.
Lay 2 halves of the Dubliner Vintage Sliced on top of the pesto, again, laying horizontally
Onto each, place 3 cherry tomato halves, then season well with salt and pepper.
To create the parcels, fold over the two opposite corners of bare puff pastry and pinch together to seal.
Transfer parcels to the prepared baking tray then brush the top of each with beaten egg.
Bake in pre-heated oven until golden and crispy, about 20 minutes.
Leave to cool for 5-10 minutes, then enjoy while still warm.