• Preheat the oven to 200 degrees and line a baking tray with baking paper
• Remove the pastry from the freezer 10 minutes before filling. If using the pastry from the fridge, use immediately or the pastry will get too difficult to handle/fold and cut
• Roll the pastry sheet out flat over the plastic sheet of the pastry packaging to ensure it does not stick to the bench. Alternatively place down a sheet of baking paper or flour your benchtop well. Cover the pastry with the pesto - leaving 1cm gap lengthways on the left hand side. Sprinkle the cheese evenly over the top and top with the quartered cherry tomatoes
• Tightly roll up the pastry sheet into a log and slice the pastries to make them roughly 1.5 in width
• Separate each pastry and place them down flat on the baking tray
• Whisk the egg and using a pastry brush, brush the pastry with the egg wash
• Place the pastries into the hot oven to bake for 10 minutes on 200 degrees. Then decrease the heat to 180 degrees and bake for roughly another 25 minutes until the pastry is golden

Pesto Method

• Rinse and chop the broccoli florets and place them into a pot of boiling water. Blanch until bright green and slightly softened then add to a bowl of icey water to cool (this helps keep the bright green colour)
• To a food processor or blender add the sunflower seeds, basil, grated parmesan, chopped garlic clove, lemon juice, olive oil, salt and the cooled broccoli. Pulse until you have reached your desired consistency
• To store, add to a jar or container and pour a layer of olive oil over the top to prevent browning