- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Makes
- approx. 30 pieces
Ingredients
- 1 pkg
- Compliments Frozen Puff Pastry, thawed
- 454 g
- 1/4 cup
- Compliments Basil Pesto
- 60 mL
- 1 cup
- Fantino and Mondello Pancetta (pre-diced)
- 250 mL
- 75 g
- Roussas Greek Feta Cheese (cheese counter), crumbled
- about 1/2 cup/125 mL
- 1/3 cup
- whole pitted Kalamata olives, finely chopped
- 75 mL
- ½ tsp
- cracked black pepper
- 2 mL
- 1 egg
Method
Step 1
Unfold 1 sheet of puff pastry (2 sheets per pkg) onto parchment paper or lightly floured work surface. Spread 2 tbsp (30 mL) pesto to the edges of the pastry. Sprinkle with half of each of the pancetta, crumbled feta, chopped olives and black pepper. Working from the 2 short sides of the pastry; roll each side halfway to meet in the centre. Fold the rolled pastry halves closed like a book. Wrap and chill. Repeat process for the second sheet of pastry and remaining ingredients.
Step 2
Preheat oven to 200°C (400°F). Line 2 baking sheets with parchment. Fork-beat egg. Using a serrated knife, slice the pastry "books" into ½ in. (1 cm) thick sections (about 15 pieces per "book"). Place 2 in. (5 cm) apart, "swirl-sides" up, on the parchment. Brush tops with egg. Bake until crisp and golden, 15 to 18 min. Transfer to a wire rack to cool. Serve and enjoy!
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (3 pieces):
- Calories:
- 280
- Fat:
- 19 g
- Saturated Fat:
- 8 g
- Carbs:
- 19 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 45 mg
- Protein:
- 8 g
- Sodium:
- 410 mg
