Goat cheese and pesto pastry rolls

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Makes around 24

 

2 x 320g sheets of puff pastry, thawed

6 tbsp basil pesto, shop bought or homemade

120g goat cheese, crumbled

10-12 sundried tomatoes in oil, drained, finely chopped

30g pine nuts, lightly toasted in a dry pan and roughly chopped

Salt and black pepper

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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