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Pesto Pastry Wheels

Yields20 Servings

These Pesto pastry wheels make the perfect H'orderves, nibbles, or even starter! Check out how to make them with this instructional video.

Pesto Pastry Wheels


25g / 0.8oz pine nuts
2 garlic cloves, roughly chopped
50g / 1.7oz fresh basil leaves
4 Tbsp Avocado oil with Basil
25g / 0.8oz Parmesan cheese, grated
500g / 1.1lbs box ready to use savoury pastry (or flaky) room temperature
125g / 4.4oz mascarpone cheese
100g / 3.5oz sun-dried tomatoes


  1. Preheat the oven to 180°C / 355°F regular bake.
  2. Put the pine nuts into a blender with the garlic, basil leaves and Olivado avocado oil with basil. Whizz to a rough-textured pesto. Add the Parmesan cheese and pulse briefly to combine. Set aside.
  3. Unroll the pastry and spread evenly with the mascarpone. Top with the sun-dried tomatoes, dotting evenly over the pesto. Starting with 1 long edge, roll the pastry tightly like a swiss roll. Freeze for at least 10 minutes.
  4. Using a large serrated knife, slice the pastry into 20-25 thin rounds. Place a baking paper lined baking tray and bake for 15-20 minutes or until cooked, crisp and pale-golden. Transfer to a wire rack to cool slightly.
  5. Overlap the pastry wheels in a circle on a large, round serving plate. Serve warm.
Nutrition Facts

Servings 0

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