Method (pastry and filling)

1. Pre-heat oven to 180°C fan and line 2 baking trays with greaseproof paper.
2. Unroll the pastry sheet leaving the baking paper in situ. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
3. Using a star shaped cookie cutter, cut out the shapes. Roll out whats left and cut out a few more shapes. Transfer the pastry shapes to the refrigerator for 5 minutes.
4. Spread a teaspoon of pesto into the middle of half of the pastry shapes.  
5. Grate a tablespoon of your favourite vegan cheese and add it on top of the pesto. 
6. Brush some dairy-free milk around the edge of the pastries, this will help the pastry stick. Tip: Don’t add too much filling or it will ooze out when baking.
7. Lay the un-filled pastry stars on top. Make sure to use your finger to press the edges of the pastry together so that they don’t lift when they bake & puff up too much in the oven. You can even use a fork to crimp the edges.
8. Brush the pastries with some dairy-free milk and sprinkle over some black pepper (optional). 
9. Place into the middle of the pre-heated oven and bake for 10-12 minutes or until golden in colour and the pastry is flakey.
10. Remove from the oven and allow to cool slightly on the tray then transfer to a wire rack to cool completely.
11. Serve with a sprinkle of chilli flakes, more black pepper and chopped chives. Add to a serving plate with dips and sauces and serve.