Pastry snails with basil pesto, Grana Padano and pine nuts

Makes about 20
35 minutes


  • 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


Preheat the oven to 200°C/gas mark 6. Line a baking sheet with parchment and set aside
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
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
Roll the puff pastry tightly and seal the edge, pressing lightly. Cut the roll into about 20 slices
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