Sun-Dried Tomato, Parmesan & Basil Whirls

From Cherrapeño

Amounts are a bit vague - use your judgment - the above right photo of the rolled out pastry used roughly two thirds of a pack of pastry, about 350g.

1 packet puff pastry, 500g, all butter
2-3 cups of grated fresh Parmesan cheese
1 cup sun-dried tomatoes, drained from olive oil and chopped
Fresh basil leaves, torn up
Chilli flakes to taste
1 egg, beaten, for glazing

Roll out the pastry quite thinly into a large rectangle.

Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chilli flakes. Season with salt and pepper if wanted.

Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour - it makes it easier to cut. You can cut it in half if it's too long to fit on the tray.

Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg.

Bake in a hot oven, about 200ºC for 20 minutes or so, until they are beginning to brown and the pastry is cooked.

Serve hot or cold.