thawed 1 egg, whisked Sesame seeds, as required TO SERVE Tomato pesto dip* 1 Preheat the oven to 200°C. Grease 1 or 2 baking sheets. Season the filling and spoon it into a piping bag with a large nozzle. 2 Cut a sheet of puff pastry in half and pipe the filling into the middle of each strip of pastry. Brush egg around the filling. Fold the pastry over the filling and press the folded edge down well with a fork. Brush the outside with egg. 3 Sprinkle with sesame seeds and bake for 20-30 mins. Serve with tomato pesto dip. * Tomato pesto dip: Heat 1 tbsp olive oil in a pan and add 1/2 cup cherry tomatoes. Sauté until their skins begin to burst. Season with salt and pepper. Stir in 1/2 cup sundried tomato pesto and 2 tbsp chopped basil.