Pastry snails with basil pesto, Grana Padano and pine nuts
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This savoury pastry recipe is simple to make, but the resulting flavours are deeply savoury and very delicious. A combination of basil pesto, Grana Padano and crunchy pine nuts means these are a guaranteed hit whenever you're entertaining.
First published in 2019
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
Metric
Imperial
- 1 sheet of all butter puff pastry, weighing approx. 250g
- 50g of Grana Padano, freshly grated
- 25g of toasted pine nuts, roughly chopped
Basil pesto
- 90g of basil leaves
- 20g of Grana Padano, freshly grated
- 1 tbsp of pine nuts
- 1/4 tsp fine sea salt
- 120ml of extra virgin olive oil
SAVE RECIPE
Method
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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