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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 180 degrees centigrade. | 2. Grease an oven proof baking tray. | 3. On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick, about an 16x10 inch rectangle. | 4. Spread the pesto thinly on to the pastry making sure you leave a 1 inch margin all the way around. | 5. Then sprinkle the cheddar, dried basil and season with salt and pepper to taste. | 6. Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last inch with the egg wash, to seal it. | 7. Once rolled refrigerate the pastry for at least 20- 30 minutes. | 8. Once you have removed the pastry roll from the fridge use a sharp knife and cut in to ½ inch slices and place the slices on to the baking tray. | 9. Then use a pastry brush and paste the slices with egg wash. | 10. Cook the slices in the oven for abut 15-20 minutes or until golden brown and cooked. | 11. Transfer them to wire rack until completely cooled. | 12. Recipe by <a href="http://www.theclipgroup.com/" title="CLIP Creative and PR" rel="nofollow">CLIP Creative and PR</a>. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	320			437472.0	35828.8	5801.6	30184.0
cheddar cheese	150	g	grated	264.0	16.065	20.115	13.32
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
pesto sauce	1	tablespoon		65.835	1.5892	1.5482	5.922000000000001
plain flour				-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.