Ingredients

2 sheets of ready-rolled puff pastry or 200g frozen puff pastry rolled out thinly

1 tablespoon olive oil

1 garlic clove, crushed

200g bacon rashers, chopped finely

You could vary the fillings here to use leftover cheese, vegetables, fresh herbs and cooked meats instead. Have a look at what's in your fridge!

1 onion, finely chopped

2 tbsp pesto, basil or sun-dried tomato

2 tbsp finely chopped herbs

1 tbsp chopped basil

2 tbsp grated cheese

Recipe

1. Make the filling: Heat the oil in a medium frying pan; cook the garlic and bacon, stirring until the bacon is crisp. Add the onion and pesto, stirring for 2 minutes.

2. Stir in the basil and cheddar cheese into the bacon mixture and allow to cool. (This could be done the night before).

3. Lay the pastry on the work surface and roll out to very thin rectangle. Cut the pastry down the middle lengthways and spread half the filling on each piece of pastry; fold two opposite sides of the pastry inward to meet in the middle; press gently to flatten slightly. Roll each side in half again to meet in the middle: press gently to flatten.

4. Wrap in cling film and put into the freezer for about 1 hour. 

5. Preheat the oven to very hot about 220°C (400°F) mark 7. Lightly oil two baking trays.

6. Cut the pastry rolls into 1.5cm slices using a sharp knife. Place the slices flat on prepared trays about 1.5cm apart. Bake, uncovered, in a very hot oven for about 12 minutes or until the pastries are browned slightly.

7. To freeze ahead: complete the recipe and store the cooked pastry rolls in an airtight container. Freeze for up to 3 months.

   To use: Defrost the pastry rolls at room temperature for 1 hour, and warm through on a baking sheet in the oven at 180°C (350°F) gas mark 4, for 4-5 minutes.