This veggie and cheese twists makes a great centre piece for a buffet or sharing appetizer.

1. Roll out puff pastry on baking paper.

2. Cut into a circular shape and then roll some extra pastry and make a little moat barrier in the middle,

3. Score around the whole circle around 3cm wide to make space for your veggies.

4. Slice one courgette & red pepper (or other veg of your choice) about 4cm length & 2cm width.

5. Place them on your scored pastry and twist round.

6. Whisk a teaspoon of pesto with an egg,

7. Egg wash the whole pastry with this mixture.

8. Place in oven on 200c for about 12-18min until pastry starts to turn golden.

9. Take out to cool and then spread cream cheese in the middle.

10. Tear and dip away!

Enjoy !