Ingredients:
|
375g/13oz |
puff pastry sheet |
|
1 |
egg beaten |
|
8 tbsp |
pesto
sauce |
|
250g/9oz |
plum
tomatoes halved |
|
150g/5oz |
Stilton
blue cheese crumbled |
|
4 |
basil
leaves for garnish |
Method:
1. Preheat the
oven to 200 degrees C/400 degrees F/Gas mark 6. Unroll the ready
rolled pastry and cut out 8 equal circles (10cm/4 in) using a cutter.
2. Brush with the
beaten egg and place well spaced out on a baking sheet. Bake in a
preheated oven for 10 minutes and then turn over.
3. Brush the edges
with egg and then spread with green pesto. Arrange some whole and
halved baby plum tomatoes on each pastry and scatter the crumbled
Stilton over the top.
4. Return to the
oven and cook for 20 minutes, until well-risen and golden brown.
Serve warm garnished with basil leaves.