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1
Preheat the oven to 180 degrees centigrade.
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2
Grease an oven proof baking tray.
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3
On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick, about an 16x10 inch rectangle.
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4
Spread the pesto thinly on to the pastry making sure you leave a 1 inch margin all the way around.
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5
Then sprinkle the cheddar, dried basil and season with salt and pepper to taste.
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6
Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last inch with the egg wash, to seal it.
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7
Once rolled refrigerate the pastry for at least 20- 30 minutes.
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8
Once you have removed the pastry roll from the fridge use a sharp knife and cut in to 1/2 inch slices and place the slices on to the baking tray.
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9
Then use a pastry brush and paste the slices with egg wash.
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10
Cook the slices in the oven for abut 15-20 minutes or until golden brown and cooked.
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11
Transfer them to wire rack until completely cooled.
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12
Recipe by CLIP Creative and PR
