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Cheese, Tomato & Pesto Pastries

Serves: 8

 1 sheet of puff pastry, thawed
 8 heaped tbsp pesto
 24 cherry tomatoes, cut in half
 8 slices of Dubliner Vintage slices, cut in half
 Salt & Pepper
 1 beaten egg
1

Pre-heat oven to 200°C / 180°C fan and line a baking tray with parchment paper.

2

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.

3

Place 1 generous tbsp pesto in the centre of each square, then spread it horizontally from one corner to the opposite corner.

4

Lay 2 halves of the Dubliner Vintage Sliced on top of the pesto, again, laying horizontally

5

Onto each, place 3 cherry tomato halves, then season well with salt and pepper.

6

To create the parcels, fold over the two opposite corners of bare puff pastry and pinch together to seal.

7

Transfer parcels to the prepared baking tray then brush the top of each with beaten egg.

8

Bake in pre-heated oven until golden and crispy, about 20 minutes.

9

Leave to cool for 5-10 minutes, then enjoy while still warm.