Pesto and cheese puff pastry twists
I’ve always considered pesto, cheese and pastry to be a heavenly combination and these puff pastry twists have only confirmed my view. A great snack, appetiser or lunch box filler.
- 320 g sheet of ready rolled puff pastry
- 4 tbsp pesto - I used homemade kale pesto but ready made works well too.
- 50 g grated cheddar cheese or vegan alternative
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with greaseproof paper (or use the paper that the pastry is wrapped in).
Unroll the pastry. Spread the pesto over the pastry.
Sprinkle over the grated cheddar.
Cut into 10-12 strips and twist each one several times. If the cheese falls out push it back in.
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.