Ingredients:
1 rectangular puff pastry
4 tablespoons of pesto (homemade or store-bought)
50 g of grated parmesan
1 egg yolk (for the glaze)
Sesame or poppy seeds (optional)
Instructions:
Preparing the pastry: Preheat your oven to 180°C (gas mark 6). Unroll the puff pastry on a flat surface.
Filling: Spread the pesto evenly over the entire surface of the pastry. Sprinkle with grated parmesan.
Rolling: Roll the puff pastry on itself to form a tight roll. If the pastry is too soft, place it in the refrigerator for 10 minutes to firm up before cutting.
Beef Liver and Onions
RUNZA CASSEROLE: EVERY TIME HE COMES OVER HOME, MY DAD ASKS FOR THIS FOR DINNER.
Tiramisu with salted butter caramel
Lime on taps: just wipe with a paper towel to remove it
Baked Cod Recipe With Lemon And Garlic
NO BAKE COOKIE CAKE
Superb! We like to call this dish ‘Queen of the Slow Cooker’ as you feel like royalty eating it
A lot of people had a crush on her in the 1980s, but look at her now…
𝗛𝗼𝘄 𝗯𝗮𝗯𝗶𝗲𝘀 𝘂𝘀𝗲𝗱 𝘁𝗼 𝘁𝗿𝗮𝘃𝗲𝗹 𝗼𝗻 𝗮𝗶𝗿𝗽𝗹𝗮𝗻𝗲𝘀
