Goat cheese and pesto pastry rolls

Makes 24 (approx.)

adjust servings:

x1 x2 x3

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640g puff pastry, thawed (sheets)

6 tbsp basil pesto, shop bought or homemade

120g goat cheese, crumbled

10-12 sun-dried tomatoes in oil, drained

30g pine nuts, finely chopped

Salt and black pepper, lightly toasted in a dry pan and roughly chopped

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Carefully unfold one sheet of puff pastry onto a lightly floured work surface. Roll the pastry lightly with a rolling pin to make it a little thinner.
Spread the pastry with half of the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Season with a little salt and black pepper.
Roll the pastry into the centre from both short ends until they meet in the middle.
Repeat steps 1-3 with the second sheet of puff pastry and the remaining ingredients. Wrap both rolls in cling film and place in the freezer for 30 minutes.
Meanwhile, preheat the oven to 200˚C/180˚C fan/ gas mark 6.
Unwrap the pastry rolls and cut into 2cm-thick slices. Place the slices around 5cm apart on baking trays lined with parchment paper. Bake for 14-15 minutes until golden brown. Serve warm.

Per serving:
181kcals, 13g fat (3.9g saturated), 12.7g carbs, 0g sugars, 3.8g protein, 0.6g fibre, 0.088g sodium

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