Instructions: Cut the pastry into four equal pieces.

Roll them out one at a time on a floured surface into 18cm squares.

Place a square of cheese in the centre of each square and cover that with 2 tablespoons of pesto.

Brush the edges of the pastry with beaten egg and bring them together towards the middle pressing the edges together very firmly.

Brush the parcel with more beaten egg and place on a baking sheet in the fridge for 30 minutes.

Preheat the oven to 220 degrees C/425 degrees F/gas mark 7 and put a baking sheet in the oven to heat up.

Place the pastry parcels on the hot baking sheet and bake until golden and puffed up about 10-12 minutes.

The melted cheese and pesto might ooze if it does just spoon it over the pastries and serve.

Serves 4 as a starter or light lunch

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