Pesto pastry snacks

I’m not really a baker but it’s pouring with rain in the UK - the perfect time to make these unbelievable easy cosy snacks.

Ingredients
1 sheet ready-rolled puff pastry
3–4 tbsp vegan pesto
Optional extras: nutritional yeast, chopped sundried tomatoes, chopped artichokes, pine nuts
Olive oil, for brushing

Method
Preheat the oven to 190°C.

Unroll the puff pastry and spread pesto evenly over half the sheet.

Sprinkle over nutritional yeast if using, then scatter with sundried tomatoes, artichokes, and/or pine nuts. Don’t overload the filling or it may fall out when rolling.

Fold the other half of the pastry over the top and press down gently.

Slice into strips about 3cm wide. Take each strip, twist it a few times, and lay onto a lined baking tray.

Brush lightly with olive oil.

Bake for 20–25 minutes, until golden, puffed, and crisp.

Leave to cool slightly before serving.