Puff Pastry filled with Creamy Dried Tomato


400g Soft Cheese with Dried Tomato CATUPIRY®
1 packet of arugula (leaves only)
2 cloves of peeled garlic
½ cup of grated parmesan cheese
½ cup of Cashew Nut
Salt and black pepper to taste
1 cup olive oil
1 roll of ready puff pastry
150 g sliced Royale Ham
1 egg yolk for brushing
Vegetable oil for greasing


Preheat the oven to 180 ºC.
For the pesto, add the arugula leaves, the garlic, the parmesan cheese, the nuts and shreds in the processor leaving the pesto very rustic. Set the salt and black pepper and add the olive oil. Pulse until emulsified.
Open the puff pastry and spread the Soft Cheese with Dried Tomato CATUPIRY®. Then cover with the pesto. Finally put the ham Royale slices.
Wrap the dough and brush with the egg yolk.
Arrange on a greased baking sheet, cover with foil and bake at 180 ºC for 25 minutes, or until golden brown.

Substitute Cashew Nut for Pistache for a different pesto.