Name: Feta & Sun Dried Tomato Swirls with Wild Garlic Pesto
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 16 swirls
Ingredients: FOR THE PESTO; 60 g wild garlic (, washed); 20 g curly leaf parsley (, washed); 50 g parmesan cheese (, finely grated); 50 g hazelnuts (, skinned, lightly toasted then chopped); 4 tbs extra virgin olive oil; 1/4 tsp each of sea salt and cracked black pepper; A small splash of lemon juice; FOR THE FETA & SUN DRIED TOMATO SWIRLS WITH WILD GARLIC PESTO; 1 x 375g sheet of ready rolled all butter puff pastry; 3 heaped tbs wild garlic pesto; 100 g feta (, crumbled); 50 g sun dried tomatoes (, sliced lengthways); 1 egg (, whisked); A little plain flour for dusting