These goats cheese pastry rolls are simply perfect for canapés, but it could work equally as well as an elegant starter, just make the rolls bigger, just add some leafage.They aren't my lowest fat recipe by a long short, but for a treat and for entertaining, they are fantastic.They can be prepared in minutes, making cooking for a crowd less pressurised. They also keep well, and once refridgerated, they came be consumed the following day. They are just as delicious warm as they are cook, so the preference is yours.
- 1 rolled sheet of puff pastry
- 2 tbsp of good quality pesto (alternatively check out my earlier pesto recipe)
- 4 sundried tomatoes roughly chopped
- 200g of goats cheese, roughly chopped
- 3 tbsp of pine nuts
- 1 beaten egg to glaze.
- Preheat oven to180 degrees
- Line a baking tray with parchment paper
- Lay out the pastry on a floured surface
- Spread the pesto over the full surface of the pastry
- Scatter randomly with goats cheese, pine nuts and the sundried tomatoes
- Fold the pasty at each end, half way towards the centre, then fold again, so each end meets at the centre.
- Then lay one end on top of the other and slice in one clean swoop, into bitesize pieces.
- Place cut side up on baking tray, careful not to touch each other.
- Glaze with egg wash and place in oven for 12-15 minutes.
- Remove from oven and cool on wire rack