Recipe: Tomato & Pesto Pastry Bites

Instructions

Make the pesto by peeling and finely chopping the garlic then blending it with the dried tomatoes and herbs (add some olive oil if it seems too dry). 

Preheat the oven to 380 °F (180 °C).

Roll out the puff pastry on a floured surface to form a rectangle. Cover it with the pesto.

Divide into 8 equal rectangles, and roll each one tightly into a sausage shape.

Cut each "sausage" in half lengthwise, then fashion each into a snail form (pesto side facing upwards).

Place the “snails” on an oven tray lined with parchment, bake for 25 minutes (until the pastry has puffed and browned) and serve!

Note: for a spicier version, add some Espelette chili to the pastry before adding the pesto