Ingredients

375 g (13 oz) ready rolled puff pastry
1 egg, beaten
8 tbsp green pesto
250 g (9 oz) plum tomatoes, halved
150 g (5 oz) Stilton, crumbled
Basil leaves

Preheat oven to 200C, 400F or gas mark 6. 
Unroll pastry and cut out 8 circles, 10 cm (4 in) in diameter. Brush with egg and place on a baking sheet. Bake for 10 minutes then remove from oven and turn over.
Brush around circle edges with remaining egg and spread centres with pesto. Arrange tomatoes on top and scatter over Stilton. Return to oven for 20 minutes. Garnish with basil leaves.

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