Ingredients

The following ingredients have 4 Servings
  • 320 g sheet of ready rolled puff pastry (chilled)
  • 4 tablespoons pesto (- I used homemade kale pesto but ready made works well too.)
  • 50 g grated cheddar cheese ( or vegan alternative)

Instruction

  • Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6. Line a baking tray with greaseproof paper (or use the paper that the pastry is wrapped in).
  • Unroll the pastry. The pastry will be easier to work with if it's cold so don't remove it from the fridge until you're ready to start.
  • Spread around 4 tablespoons of pesto over the pastry. Use the back of a spoon or a knife that isn't very sharp to avoid cutting through the pastry.
  • Sprinkle over 50g of grated cheese.
  • Cut into 10-12 strips and twist each one several times lengthways. If the cheese falls out push it back in.
  • Place on the baking tray with a gap between each one - remember that the pastry will puff up while it's cooking.
  • Bake in the pre-heated oven for 20 minutes or until golden brown.
  • Allow to cool slightly on a wire rack before serving.
  • These are delicious warm or allow to cool completely and store in an airtight container for 2-3 days.