• 1 x 500g Jus-Rol shortcrust pastry block
  • Flour for dusting
  • 8 tsp pesto
  • 24 on-the-vine cherry tomatoes, halved
  • 100 g Parma ham slices, roughly torn into strips
  • 125 g goats’ cheese, crumbled
  • 2 tsp olive oil
  • 1 medium egg, beaten
  • Handful of fresh rocket leaves, to garnish


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Halve the pastry block and roll each half out on a lightly floured surface to a 24cm square. Cut each square into 4 smaller squares to make 8 x 12cm squares in total. Place on 2 baking sheets lined with baking paper.

  2. 2

    Spread a teaspoonful of pesto in the centre of each square. Pile the tomatoes, Parma ham strips and crumbled cheese on top, leaving a 1cm border all around each square. Season with freshly ground black pepper. Drizzle over the olive oil.

  3. 3

    Gently fold in the pastry border of each square to enclose some of the filling and form a roughly circular shape. Brush the pastry borders with the beaten egg. 

  4. 4

    Bake in the preheated oven for 15-20 minutes until the pastry is crisp and golden. Serve garnished with the rocket leaves.

Nutritional Details

Each serving provides
  • Energy 1712kj 409kcal 20%
  • Fat 28.0g 40%
  • Saturates 11.0g 55%
  • Sugars 2.6g 3%
  • Salt 0.82g 14%

% of the Reference Intakes

Typical values per 100g: Energy 1156kj/276kcal

Each serving provides

26.8g carbohydrate 2.3g fibre 11.4g protein

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