Vegan Pesto Cheese Swirls
Simple lunch box pastries with a filling of pesto and cheese.
Servings: 24 swirls
Calories: 46.74kcal
Ingredients
- 320 g ready-rolled puff pastry
- 3 tablespoon pesto
- 150 vegan cheddar grated , more depending on how cheesy you want it
- pinch black pepper
Instructions
- Remove the pastry from the fridge and pop on a plate to come to room temperature.
- Preheat your oven to 200c/180c fan/400f/gas mark 4.
- Carefully unroll the pastry and spread with pesto.
- Top with an even layer of grated vegan cheese and season with black pepper.
- Slice and place the swirls face up on a baking sheet. Bake for 20 minutes until golden.
- Serve hot or leave to cool and store in an airtight container for lunches through the week.
- Enjoy!
Notes
- If the vegan cheese you are using is mild, you can add some vegan parmesan to the mixture.
- These pastries once cooled can be stored in an airtight container in the fridge for 3-5 days.
- If you want to freeze these, flash freeze on a tray before cooking, then store them in a freezer bag for up to 3 months. Defrost in the fridge overnight.
Nutrition
Serving: 1g | Calories: 46.74kcal | Carbohydrates: 0.98g | Protein: 1.99g | Fat: 3.91g | Saturated Fat: 1.63g | Cholesterol: 7.71mg | Sodium: 60.83mg | Fiber: 0.06g | Sugar: 0.06g
