Ingredients:

2 sheets thawed, puff pastry

6-7 plum tomatoes, sliced

2 cups, shredded mozzarella

Grated Parmesan

Salt and pepper

Red chilli flakes

Two large handfuls of fresh baby spinach

1 one bunch, fresh basil, sliced

Egg wash (1 beaten egg with 1 tablespoon of water)

Pesto oil. - Recipe below

Method:

Heat oven to 400 Fahrenheit

Line of baking sheet with parchment paper and set aside

On a floured surface, slightly roll out the puff pastry

Cut each puff pastry sheet into four squares and place on the sheeted tray. You should have eight square squares.

In the middle of each pastry square, add 3 to 4 spinach leaves, ¼ cup of shredded mozzarella , a few slices of the tomato, some of the grated Parmesan, basil, salt, pepper, and chilli flakes.

Take two opposite corners of the puff pastry and fold them over towards the centre , pressing the edges together to secure them.

Brush each pastry with egg wash and bake for 13 to 15 minutes, or until the puff is golden brown.

Removed from oven and drizzled with pesto oil.

Pesto oil

2-3 cups of packed basil leaves

¾ cup of olive oil, adjusted for thickness level

2 garlic cloves

Pinch chilli flakes

Salt and pepper to taste .