These are flat flaky, palm-shaped little bites that can be made ahead of time and frozen. Even if the pastry is ready- rolled make sure you roll it out a bit thinner.
Make the filling; Heat the oil in a medium frying pan; cook garlic and bacon, stirring, until bacon is crisp. Add onion and pesto, stirring for 2 minutes.
Stir in basil and cheese into bacon mixture and allow to cool, this could be down the night before.
Lay the pastry on the work surface and roll out to a very thin rectangle. Cut the pastry down the middle lengthways and spread half the filling on each piece of pastry; fold two opposite sides of the pastry inward to meet in the middle; press gently to flatten slightly. Roll each side in half again to meet in the middle: press gently to flatten.
Wrap in cling film and put into the freezer for about 1 hour.
Preheat the oven to very hot about 220C (400F) mark 7. Lightly oil two baking trays.
Cut the pastry rolls into 1.5cm slices using a sharp knife. Place the slices flat on prepared trays about 1.5cm apart. Bake uncovered in a very hot oven for about 12 minutes or until the pastries are browned lightly.
Servings 10
