Tomato basil pastries
PersonalPoints™ per serving
These moon-shaped pastries filled with basil and pesto make a great finger food for parties or a quick savoury snack.
Sundried tomato pesto
Reduced-fat puff pastry
175 g, just thawed, (2 sheets)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Using an 8cm round cutter, cut 12 circles from the pastry. Discard trimmings.
- Spread sun-dried tomato pesto over the pastry circles, leaving a 3mm border. Top each with a little of the basil paste. Fold circles in half to make half moons and pinch together.
- Place pastries on prepared tray and brush with milk. Bake for 12–15 minutes or until puffed and golden. Serve.
Basil paste is sold in tubes in the fresh produce section of most supermarkets.