50ghazelnuts, skinned, lightly toasted then chopped
4tbsextra virgin olive oil
1/4tspeach of sea salt and cracked black pepper
A small splash of lemon juice
FOR THE FETA & SUN DRIED TOMATO SWIRLS WITH WILD GARLIC PESTO
1x 375g sheet of ready rolled all butter puff pastry
3heaped tbs wild garlic pesto
50gsun dried tomatoes, sliced lengthways
A little plain flour for dusting
MAKE THE PESTO
Add the wild garlic, parsley and hazelnuts to a mortar and pound with the pestle to break down the leaves and nuts, until you have a paste, this took me about 30 minutes. Add the cheese and still using the pestle mash it into the herbs.
Then stir in the lemon juice, sea salt and black pepper. Add the extra virgin olive oil one tablespoon at a time until you have a smooth slightly loose sauce. Transfer to a sealable glass jar.
MAKE THE FETA & SUN DRIED TOMATO SWIRLS
Pre heat the oven to 180 degrees C, I use a fan assisted, electric oven, please adjust according to your own oven.
Dust a working surface with some flour, roll out the pastry.
Spread 3 tbs of the wild garlic pesto onto the pastry leaving a little room around the edges.
Sprinkle the feta on to the pesto and then add the sun dried tomatoes.
Roll the pastry tightly from the long side, with a bread knife cut off the uneven edges at both ends.
Cut the rolled pastry into slices, about 2cm thick, you should have 16 slices.
Place the slices, flat side up, on two baking trays lined with parchment paper, brush with the egg wash then bake in the oven for 15 - 20 minutes or until the pastry is golden brown.
When cooked leave them to cool on the baking trays for a few minutes then place then on a wire tray to cool further.