Cheese, bacon and pesto puffs

Method

1. Heat the oven to 220°C/200°C fan/gas 6. Unroll the pastry, still on its paper, onto a flat baking sheet, then divide into 4 equal rectangles. Spread each rectangle with 1 tbsp pesto, leaving a 2cm border of pastry around the edges, then roughly fold over the edges. Chill in the fridge for 15 minutes.
2. Heat a wide, heavy-based frying pan over a medium-high heat. Add the bacon lardons and sliced leek and cook, stirring, for 8 minutes until the bacon is golden and crisp.
3. Divide the bacon and leek mixture equally among the chilled pastry rectangles, then top with the cheese. Bake for 20 minutes until golden and oozing. Drizzle with a little more pesto to serve. Serve with a simple side salad.