Tomato and Mozzarella Croissants

1. Preheat the oven to 180°C.

2. Lay the sheet of puff pastry on a parchment lined baking tray. Gently cut the sheet of puff pastry into thirds, then cut each third diagonally so it forms two triangles. Evenly space the triangles on the sheet tray.

3. Spread a thin layer of pesto over the wider half of the triangle, then top with three tomato slices, cheese and herbs. Repeat until you’ve used all the filling.

4. Starting with the wider end, roll up the pastry horizontally towards the thinner end, until the tip lies underneath the rest.

5. Finally, lightly top the pastry with beaten egg (or milk would probably work as well) using a pastry brush.

6. Bake in the oven for around 20 minutes or until golden then enjoy warm or cold.