* 1 (375g) pack ready rolled puff pastry
    * 4 large white flat mushrooms
    * 60ml / 4 tbsp fresh pesto
    * 8 dried tomatoes in oil, drained
    * 150g/5oz mozzarella cheese, sliced
    * Milk, glaze


   1st Preheat the oven to 220 º C / Fan 200 º C / gas mark 7th Roll and cut the dough on a lightly floured work surface, then with a rolling pin, lightly roll the dough so that 15x12in measures 38x 32cm (approx) and in four pieces. Place a mushroom in the middle of each pastry rectangle.
   2nd Top the mushrooms with the pesto, tomatoes and mozzarella. Season. Brush the edges with milk. Now bring the corners of the pastry up and over the surface and press together to seal.
   3rd Place the dumplings on a large baking sheet and brush all over with milk. Bake for 20-25mins or until golden batter is.
   4th Serve hot with vegetables and a sweet taste of tomatoes or peppers on the side.

Top tip: Get it ready to bake – and unglazed wrapped in cling film – and they will for about 48 hours, ready, baked at the last minute.Per serving: 544 calories, 36.7g be keep

Nutrition information per serving

    * 544 Calories (kcal)
    * Fat 36.7g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.