These are flat flaky, palm-shaped little bites that can be made ahead of time and frozen.
Method
- Make the filling; Heat the oil in medium frying pan; cook garlic and bacon, stirring, until bacon is crisp. Add onion and pesto, stirring for 2 minutes.
- Stir in basil and cheese into bacon mixture and allow to cool, this could be down the night before.
- Lay the pastry on the work surface and roll out to very thin rectangle. Cut the pastry down the middle lengthways and spread half the filling on each piece of pastry; fold two opposite sides of the pastry inward to meet in the middle; press gently to flatten slightly. Roll each side in half again to meet in the middle: press gently to flatten.
- Wrap in cling film and put into the freezer for about 1 hour.
- Preheat the oven to very hot about 220C (400F) mark 7. Lightly oil two baking trays.
- Cut the pastry rolls into 1.5cm slices using a sharp knife. Place the slices flat on prepared trays about 1.5cm apart. Bake uncovered in a very hot oven for about 12 minutes or until the pastries are browned lightly.
Prep time: 20 min
Cook time: 25 min
To freeze ahead; complete the recipe and store the cooked pastry rolls in an airtight container. Freeze for up to 3 months.
To use: Defrost the pastry rolls at room temperature for 1 hour, and warm through on a baking sheet in the oven at 180C (350F) mark 4 for 5 minutes.
Reproduced with the kind permission of WRAP (Love Food Hate Waste). www.lovefoodhatewaste.com