2 sheets of ready-rolled puff pastry or 200g frozen puff pastry rolled out thinly
1 tablespoon olive oil
1 garlic clove, crushed
200g bacon rashers, chopped finely
2 tablespoon pesto, basil or sun-dried tomato
2 tablespoon finely chopped herbs
2 tablespoon grated cheese
Make the filling; Heat the oil in medium frying pan; cook garlic and bacon, stirring, until bacon is crisp. Add onion and pesto, stirring for 2 minutes.
Stir in basil and cheese into bacon mixture and allow to cool, this could be down the night before.
Lay the pastry on the work surface and roll out to very thin rectangle. Cut the pastry down the middle lengthways and spread half the filling on each piece of pastry; fold two opposite sides of the pastry inward to meet in the middle; press gently to flatten slightly. Roll each side in half again to meet in the middle: press gently to flatten.
Wrap in cling film and put into the freezer for about 1 hour. # Preheat the oven to very hot about 220C (400F) mark 7. Lightly oil two baking trays.
Cut the pastry rolls into 1.5cm slices using a sharp knife. Place the slices flat on prepared trays about 1.5cm apart. Bake, uncovered, in a very hot oven for about 12 minutes or until the pastries are browned lightly.
To freeze ahead; complete the recipe and store the cooked pastry rolls in an airtight container. Freeze for up to 3 months.To use; Defrost the pastry rolls at room temperature for 1 hour, and warm through on a baking sheet in the oven at 180C (350F) mark 4 for 5 minutes.