MAKES: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
1 garlic clove, thinly sliced
1 tbsp olive oil
Plain flour, for dusting
500 g (1 lb 2 oz) puff pastry
4 heaped tsp pesto
250 g (9 oz) mozzarella, drained, patted dry and diced
2 vine-ripened tomatoes, seeded and diced
1 beaten egg, for glazing
Salt and freshly ground black pepper
Little Gem lettuce leaves, to serve
Pre-heat the oven to 200°C, gas mark 6. Roll out the pastry on a lightly floured surface to make a 38 cm (15 in) square. Trim the edges then cut the pastry into four equal squares.
Spread each pastry square with a spoonful of pesto, leaving a gap around the edges. Divide the mozzarella and tomatoes between the pastry squares; season. Brush the edges with some of the beaten egg. Pull the corners up to meet in the centre and, using your thumb, press along the edges of the pastry to seal the joins and make neat parcels. Transfer the pasties to a non-stick baking sheet and brush with more egg.
Bake the pasties for 15–20 minutes until risen and golden brown. Leave to cool, wrap in foil and serve with Little Gem lettuce leaves.