125g (4 oz) cheese (Emmenthal or Gruyère), diced
50g (2 oz) sun-dried tomatoes, chopped
25g (1 oz) capers
1 can anchovy fillets in oil, chopped (miss these out if you are vegetarian)
50g olives, stoned and chopped
225g (8 oz) puff pastry
salt and pepper
Roll out the pastry to 1/8 in thick, and cut into rounds with a 2-inch cutter. Place on a buttered baking sheet. Now distribute all the other ingredients among them, topping each one with a little blob of pesto. If you’ve left out the anchovies you could include finely chopped and lightly fried onion. Cook at 200C, mark 6, for 10-15 minutes and serve immediately.