Ingredients
- Vegetable oil, for greasing
- 320g pack of ready rolled puff pastry
- 3 tbsp green pesto
- 4 slices Parma ham, roughly torn
- 200g leftover Golden Turkey® leg and breastmeat, pulled into strips
- 8 sundried tomatoes, cut into halves
- 1 roasted red pepper, skinned, deseeded and cut into strips
- 125g ball buffalo mozzarella, sliced
- 10 black olives, pitted
- 1 tbsp Parmesan cheese, grated
- Sea salt and black pepper
- Extra virgin olive oil
- A handful of fresh basil leaves, torn
Methodology
- Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Grease a baking sheet with oil.
- Put the puff pastry sheet onto the greased baking sheet. Spread the pesto onto the base leaving a border around the edge of the pastry. Scatter the Parma ham, turkey, sundried tomatoes and red pepper onto the pastry base, followed by the mozzarella and the olives. Sprinkle with the Parmesan, season with sea
salt and black pepper and drizzle with a little olive oil. - Bake in the oven for 20 minutes, or until golden and the pastry is cooked.
- Remove from the oven and scatter over the fresh basil leaves.
Nutritional Information
Per serving- 2606kJ/625kcal
- 40.7g fat
- 17.3g saturates
- 33.2g carbohydrate
- 5.8g sugars
- 4.8g fibre
- 32.9g protein
- 4.5g salt
