Mini Pesto Pastry Swirls

This week, for the first time ever, I made my own puff pastry. It’s something I’ve wanted to do for years but always been too daunted by – but I found that, although it took a bit of time, it was surprisingly easy. I’ll definitely be doing it again! I followed Linda Collister’s puff pastry recipe from The Great British Book of Baking, which you can find online (or message me for, if you really want!). I’ve kept most of it for a tarte tatin this weekend, but yesterday I made these:

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Which were so, so nice. I took them to Jenny’s for lunch and we ate all 12 between the two of us. Oops. It was worth it though! They’re super easy to make and would be absolutely perfect for a party, or are great just to have for a nice lunch as we did.

Ingredients (makes 12):
– 300g puff pastry
– 4 heaped tsp sun-dried tomato pesto
– 8 black olives, sliced
– 6 fresh basil leaves, torn
– 30g parmesan, grated

1. Preheat the oven to 200°C. On a lightly floured worktop, roll out the pastry into a rectangle, so it’s about 2mm thick. Spread the pesto over the top, then sprinkle over the olives, basil and most of the parmesan.

2. Roll the pastry up from the short side, then cut into 12 even pieces.

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3. Transfer to a baking tray and sprinkle over the remaining parmesan. Bake for 15-20 minutes, until the pastry is puffed up and golden.

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This photo taken by Jenny Stewart
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