Pastry snails with basil pesto, Grana Padano and pine nuts

PT35M

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A crowd-pleaser that’s also extremely easy to make, these basil-pesto-flavoured puff pastry snails are punctuated with crunchy pine nuts and sprinkled with Grana Padano for extra savouriness. Excellent for dinner parties, picnics and buffet spreads.

Ingredients

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Basil pesto

1
Preheat the oven to 200°C/gas mark 6. Line a baking sheet with parchment and set aside
2
Place all the ingredients for the pesto, minus the oil, in a food processor. Pulse a couple of times to start breaking them apart. Start to blend at a medium speed and add the oil in a thin stream until you have a smooth, silky pesto. You might have to scrape the sides of the food processor a couple of times as you go
3
Roll out the puff pastry dough onto the lined baking sheet. Evenly spread the pesto on top, leaving a 2cm gap along the bottom. Sprinkle with the grated Grana Padano and the toasted pine nuts
4
Roll the puff pastry tightly and seal the edge, pressing lightly. Cut the roll into about 20 slices
5
Arrange the slices onto the baking sheet. Bake for 15 minutes or until deeply golden and puffed up. Remove from the oven and allow to cool on a rack. Serve within a few hours
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