ALMOND PESTO PUFFS
Ingredients
200 grams puff pastry dough
2-3 tablespoons butter + for brushing
Oil for greasing
Refined flour (maida) for dusting
Salt to taste
1 teaspoon mixed dried herbs
Crushed black peppercorns to taste
1 tablespoon finely chopped garlic
1 tablespoon grated parmesan cheese + for sprinkling
Almond pesto
¾ cup almonds, blanched and peeled
1 cup fresh basil leaves
1½ tablespoons finely chopped garlic
⅓ cup grated parmesan cheese
Crushed black peppercorns to taste
2-3 tablespoons olive oil
Method
1. To make almond pesto, blend together basil leaves, almonds, garlic, parmesan cheese, crushed peppercorns and olive oil to a fine paste.
2. Preheat oven to 180º C. Grease a baking tray with some oil.
3. Dust the worktop with some flour, place the dough on it and roll out into a large sheet. Discard edges.
4. Brush some butter on top and spread almond pesto generously. Roll into a cylinder, cut into pieces, transfer on the greased tray and press a little.
5. Put the tray in the preheated oven and bake for 10-12 minutes.
6. Mix together butter, salt, mixed herbs, crushed peppercorns, garlic and parmesan cheese in a bowl.
7. Brush the puffs with some herbed butter, put the tray in the preheated oven and bake till the cheese melts.
8. Serve hot with tomato ketchup.
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