CHEESY PESTO AND SUNDRIED TOMATO ROLL
Recipe tested and photos: Rosemary Briggs
If you need a crowd-pleaser that looks like it took hours but secretly comes together in under 10 minutes of prep, this recipe is your new go-to. It’s warm, flaky, bursting with rich Karoo-approved flavors and guaranteed to disappear fast. Pop this in the oven just as your guests arrive, and let the aroma do the hosting for you!
- 500 g roll of puff pastry, thawed
- 2 wedges brie cheese, sliced
- 130 g basil pesto
- 8 sundried tomatoes, cut in half
- 1 egg, beaten, for egg wash
- 1 teaspoon crushed red chili flakes
- Unroll the puff pastry on floured baking sheet.
- Spread the basil pesto generously right down the middle.
- Top the pesto with the sliced Brie cheese, scatter the sundried tomatoes evenly over the cheese.
- Brush one side of the pastry with the egg wash (the secret culinary glue).
- Fold the pastry side not brushed with egg wash over the filling and then fold the part of the pastry that is egg washed over the folded side, press down to seal all that cheesy goodness inside.
- Brush the top with the remaining egg wash, sprinkle with the red chili flakes and cut a few slits through the top to let the steam escape.
- Pop it into a preheated oven at 200°C for 20 – 25 minutes until it’s puffed up, beautifully golden brown and bubbling.
- Slice it up hot, serve on a wooden board and watch it vanish.
