1 (375g) pack ready rolled puff pastry
4 large white flat mushrooms
60ml/4 tbsp fresh pesto sauce
8 sun dried tomatoes in oil, drained
150g/5oz mozzarella cheese, sliced
milk to glaze
Preparation: 5 mins
Cooking: 15-20 mins
1. Preheat the oven to 220C/Fan 200C/Gas Mark7. Unroll the pastry on a lightly floured surface, then use a rolling pin, lightly roll the pastry so that is measures 38x 32cm (approx 15x12in) and cut into four pieces. Place a mushroom in the centre of each pastry rectangle.
2. Top the mushrooms with the pesto sauce, tomatoes and mozzarella cheese. Season. Brush the edges with milk. Now bring the corners of the pastry up and over the topping and press to seal together.
3. Place the pastry parcels on a large baking tray and brush all over with milk. Bake for 20-25mins or until the pastry is golden. Serve hot with vegetables and a sweet tomato or pepper relish on the side.
Make these ready to bake, unglazed and wrapped in clear film they will keep for about 48 hours, ready to be baked off at the last minute.