Almond Pesto Puffs

Ingredients list for Almond Pesto Puffs

• 200 grams Puff pastry dough
• 2-3 tablespoons Butter
• for greasing Oil
• for dusting Refined flour (maida)
• to taste Salt
• 1 teaspoon Mixed dried herbs
• to taste Crushed black peppercorns
• 1 tablespoon Garlic finely chopped
• 1 tbsp + for sprinkling Parmesan cheese grated
• For almond pesto
• 3/4 cup Almonds blanched & peeled
• 1 cup Fresh basil leaves
• 1 1/2 tablespoons Garlic finely chopped
• 1/3 cup Parmesan cheese grated
• to taste Crushed black peppercorns
• 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. Trim 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.