Tomato & Mozzarella Pastries with Pesto
Easy
Tomato & Mozzarella Pastries with Pesto These puff pastries are filled with gooey mozzarella, plump and juicy cherry tomatoes, and served with delicious home-made pesto, which takes minutes to make in a food processor. Tasty treats for weekend brunch of midweek lunches. Sponsored by Kenwood
SERVE
6
Tomato & Mozzarella Pastries with Pesto
Easy
Introduction
Tomato & Mozzarella Pastries with Pesto These puff pastries are filled with gooey mozzarella, plump and juicy cherry tomatoes, and served with delicious home-made pesto, which takes minutes to make in a food processor. Tasty treats for weekend brunch of midweek lunches. Sponsored by Kenwood
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Ingredients
- 40g parmesan cheese
- 30g pine nuts (very lightly toasted if you prefer)
- 1 small clove garlic
- 50-60g fresh basil
- Squeeze of lemon
- Salt
- Extra virgin olive oil
- 1 sheet puff pastry, thawed if frozen
- 200g grated mozzarella
- +- 15 cherry or piccolo tomatoes, cut in halves
- Salt & pepper
- 1 egg, beaten
FOR THE PESTO:
PASTRY INGREDIENTS:
Method
- 1. To make the pesto, in a Kenwood food processor, blitz together parmesan, pine nuts and garlic until a uniform texture.
- 2. Add the basil, squeeze of lemon and a pinch of salt along with about 1 tbsp olive oil. Turn the food processor on a low speed, while processor is on, drizzle in more olive oil until the pesto is your desired texture. The more olive oil you add, the saucier it will be.
- 3. Taste for seasoning and add more lemon, salt or parmesan cheese if needed. Transfer pesto to a container and keep refrigerated until needed.
- 4. For the pastries, pre-heat the oven to 200°C / 180°C fan assisted.
- 5. Roll out the chilled puff pastry and cut into 6 squares with a sharp knife or pizza wheel.
- 6. Transfer pastry squares to a large baking sheet lined with parchment paper. Place about 2 generous spoons of grated mozzarella in the centre of each pastry square, spread it out slightly from one corner to the opposite corner.
- 7. Arrange 5 tomato halves on top of the mozzarella then season generously with salt flakes and a bit of pepper.
- 8. Fold one corner over the filling then the opposite corner over, pressing the two together so that they stick.
- 9. Brush the top of the pastry with beaten egg then bake until puffed up and golden, 15-17 minutes.
- 10. Leave to cook on wire rack for about 5 minutes. Serve warm drizzled generously with pesto.
