Serve with drinks
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Ingredients
- 320 g ready rolled puff pastry sheet
- 100 g pesto
- 5 slices proscuitto
- 25 g rocket
- 100 g cheddar grated
- 1 egg yolk lightly beaten with 1/2 tsp water
Instructions
- Unroll the pastry sheet and keep it on the baking paper in which it was wrapped. Smear the pesto over the pastry leaving a 2cm border on the top shorter edge. Cover with the prosciutto slices, scatter the rockets and sprinkle the cheese.
- Starting at the shorter edge roll up tightly. Paint the top 2 cm of the pasty with the beaten egg and use that to seal. Put the whole roll in the fridge for 30 minutes
- Preheat the oven to 220c fan.
- Cut the roll in half, then cut each half into 8 slices. Place on baking paper on a tray and using the palm of your hand, flatten each slice. Paint with beaten egg. Bake for 15-20 minutes. Remove from the oven and leave to cool slightly. If making ahead of time, they can be reheated in the oven for a couple of minutes or have them cold.
Nutrition
Calories: 64.1kcalCarbohydrates: 0.8gProtein: 2.3gFat: 5.7gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 20.6mgSodium: 116.8mgPotassium: 16.8mgFiber: 0.1gSugar: 0.3gVitamin A: 242.9IUVitamin C: 0.2mgCalcium: 58.3mgIron: 0.1mg
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