Tomato basil pastries
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
These moon-shaped pastries filled with basil and pesto make a great finger food for parties or a quick savoury snack.
Ingredients
Sundried tomato pesto
2 tbs
Reduced-fat puff pastry
175 g, just thawed, (2 sheets)
Basil paste
1 tbs
Skim milk
1 tbs
Instructions
1
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.
2
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.
3
Place pastries on prepared tray and brush with milk. Bake for 12–15 minutes or until puffed and golden. Serve.
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