Pesto and cheese puff pastry twists
Delicious puff pastry twists made with pesto and cheese. Great for lunch boxes, a quick kids tea or parties. Suitable for vegetarians and easily made vegan.
Ingredients
- 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
Instructions
- 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.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Suitable for freezing. The puff pastry can go soggy when defrosted so I recommend reheating for a few minutes in a hot oven to prevent this from happening.
Nutrition
Calories: 220kcalCarbohydrates: 15gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 169mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 173IUCalcium: 48mgIron: 1mg
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