لفائف الطماطم المجفّفة بصلصة البيستو

European 30 Mins Prep · 25 Mins Cook

1. Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper.
2. Place the sun-dried tomatoes, garlic clove, 50g Parmesan, salt and mixed pepper in a food processor and blitz until combined.
3. Finely grate the rest of the Parmesan and set aside. On a lightly floured surface, roll the puff pastry out to 5mm thick.
4. Spread the pesto over the dough, leaving a 1cm border. Sprinkle over the Parmesan and roll up the dough to form a log. Using a serrated knife, slice the log into 1cm thick slices and place them on the baking tray with approx. 3cm between each pinwheel.
5. Whisk the egg and milk together. Brush the pinwheels with egg wash.
6. Place in the oven and bake for approx. 10 minutes before lowering the temperature to 180°C, gas mark 4. Bake until golden brown, approx. 10-15 minutes.
7. Remove from the oven and place on a cooling rack for at least 5 minutes before serving. 

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