Olive Cheesy Pesto Puffs

Flaky, golden puff pastry meets melty mozzarella, salty Fragata anchovy-filled olives, sweet pimiento piquillo peppers, and vibrant pesto in these irresistible savoury squares. Topped with a sprinkle of nigella seeds, they’re perfect for brunch, a snack, or a party appetizer. Easy to assemble and even easier to devour!

Serves 6

Prep time 15 minutes

Cook Time 20 minutes

Difficulty Easy

Home » Recipes » Light Bites » Olive Cheesy Pesto Puffs

Ingredients

1 sheet of puff pastry

80g Fragata anchovy filled olives, halved

3 Fragata pimiento piquillo peppers, sliced

1 ball of mozzarella cheese, sliced

3 tsp pesto

1 egg, beaten

Black pepper

Nigella seeds, to sprinkle

Method

Preheat the oven to 200°C/gas mark 4 and line a large baking tray with baking paper

Cut the pastry into 6 equally sized squares. Cut a 6cm line into each pastry square, from the edge and in the middle. Imagine the pastry square is a grid with four boxes

Place a slice of mozzarella and a sixth of the olives in one of the boxes, a sixth of the sliced peppers in another, and spread 1/2 tsp of the pesto in the third.

Fold the pastry into itself by folding one of the cut sides into the box next to it, then folding it over to the next box and then folding over again, so you have a square shape.

Repeat with all the ingredients until you have six squares

Place the squares on the oven tray and brush with the beaten egg

Sprinkle with the nigella seeds and bake for 20 mins, until golden

Allow to cool slightly, then serve