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Perk Up With Pesto
Goat's cheese, juicy peppers and delicious char-grilled aubergine pesto tumble out of this delicious pastry plait.
- 1 x 376g pack of puff pastry
- 4 tbsp Sacla' Char-Grilled Aubergine Pesto
- 100g Sacla' Char-Grilled Peppers Antipasti, drained
- 100g goat's cheese, crumbled
- 1 egg, beaten
- salt and freshly ground black pepper
How to make it
- First preheat the oven to 220°C, Gas Mark 7.
- Next on a lightly floured surface, unroll the pastry and cut into four. Cut along the longer edges at 1.5cm intervals, 6cm deep to make a fringe.
- Spread the middle of the pastry with a generous layer of Sacla' Char-Grilled Aubergine Pesto, top with the peppers and goat's cheese and season.
- Now starting at the top, alternately fold the strips inwards at a 45 degree angle over the filling to form a plait.
- Finally carefully transfer the plait onto a baking sheet and brush it with egg. Bake it in the oven for 20-25 minutes or until it's golden brown. Serve it sliced, hot or cold.
Products used in this recipe
- CHAR-GRILLED AUBERGINE PESTO
- CHAR-GRILLED PEPPERS ANTIPASTI
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