Pastry, tomatoes and pesto make a great combination. Add a layer of leftover chicken or ham if you like. If you’ve a handful of frozen prawns they would work well too – or for veggies it’ll be fine without!


375g packet of ready-rolled puff pastry, defrosted if frozen

1 egg, lightly beaten

2-3 tbsp green pesto

100g cooked chicken, broken into pieces or ham chopped (if you like)

5 tomatoes, sliced

1-2 tbsp olive oil




   Set the oven to 220°C or gas mark 7.

2    Unroll the pastry and score a line 1cm from the edge, all the way round, but not cutting all the way through, to form a rim.

3    Slide the pastry on to a baking sheet. Brush egg on top edge of the rim.

4    Spread the pesto over the centre of the pastry Scatter over the chicken or ham, then arrange the tomatoes over the top. Drizzle over olive oil and season generously.

5    Bake for 20-30 mins, until the pastry is a golden and crisp at the edges.

Per Serving: 494 cals, 31g fat (12g saturated) 36g carbs

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