Pastry snails with basil pesto, Grana Padano and pine nuts

1
35 minutes

Ingredients

  • 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

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