Pesto Puffs
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 12 puffs; 2 each
- Preparation
- 15 minutes
- Cooking
- 15–20 minutes
- Total time
- 30–35 minutes
Heat / oven setting200°C conventional / 180°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 320g sheet | |
| 3 tbsp | |
| 60g | |
| 1 |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales and measuring spoons
- Mixing bowls and sieve
- Wooden spoon or electric whisk
- Baking tray or tin, as directed
- Baking paper
- Wire cooling rack
- Oven gloves
Method
Prepare
Wash hands and clean the workstation. Preheat the oven and line a baking tray. Keep pastry chilled until ready to roll out.
Spread
Unroll pastry on its paper. Spread pesto thinly over the surface, leaving a 1cm border along one long edge. Scatter cheese evenly.
Roll and slice
Roll tightly from the opposite long edge to form a log. Cut into 12 even slices with a sharp knife; keep fingers clear.
Glaze
Place slices flat with space between them. Brush exposed pastry lightly with beaten egg. Discard unused egg wash.
Bake
Bake for 15–20 minutes until puffed, golden and cooked through, with no raw pastry in the centre.
Cool
Rest on the tray for 5 minutes, then transfer to a wire rack. Serve warm or cool.
Portion for six
Makes 12 puffs; 2 each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Pastry and cheese contribute fat, including saturated fat. Pesto adds flavour in a small measured amount. Consider portion size.
Practical skills
Spreading evenly, rolling, uniform slicing, glazing and judging pastry.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.