Stilton and Tomato Puffs
A delicious blend of Italy’s finest ingredients complemented by Stilton makes a deceptively simple starter or main course.
Serves 4
Ingredients
- 375g/13oz puff pastry sheet
- 1 egg beaten
- 8 tablespoons pesto sauce
- 250g/9oz plum tomatoes halved
- 150g/5oz Stilton blue cheese crumbled
- 4 basil leaves for garnish
Method
- Preheat the oven to 200°C/400°F/Gas mark 6. Unroll the ready rolled pastry and cut out 8 equal circles (10 cm/4 in) using a cutter.
- Brush with the beaten egg and place well spaced out on a baking sheet. Bake in a preheated oven for 10 minutes and then turn over.
- Brush the edges with egg and then spread with the green pesto. Arrange some whole and halved baby plum tomatoes on each pastry and scatter the crumbled Stilton over the top.
- Return to the oven and cook for 20 minutes, until well risen and golden brown. Serve warm garnished with basil leaves.
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