Vegan Camembert, Tomato and Pesto Twists

These little pastries make a great breakfast, lunch, snack, or picnic treat! Basically, they're delicious day or night... Make from scratch or 'cheat' and buy your pastry ahead of time.

camembert and pesto pastry twists
450g strong white bread flour, plus a little for dusting
7g sachet fast-action dried yeast
1 tsp golden caster sugar
1 ½ tsp sea salt 
2 tbsp olive oil
Vegan pesto 
Semi-dried tomatoes, drained and roughly chopped
Shamembert (Camembert Alternative)
Combine the flour, yeast, sugar and salt in a large mixing bowl. Add the olive oil and roughly 280ml of warm water to the flour and start mixing until the ingredients start to clump together as a dough. Once combined, knead for 10 mins by hand on a floured work surface until it feels soft, springy and elastic. 
Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover and set aside in a warm place to double in size – this will take 1-3 hrs, depending on the temperature.
Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it’s sticky. Roll the dough out to a rectangle.
Spread the pesto over the dough, then scatter over the tomatoes and chunks of cheese. Roll the dough up from one of the longer sides, into a long sausage.
Use a sharp knife to cut the dough into about 10-12 pieces. Place on the baking tray, leave a little space between each roll as they will grow and touch as they prove. Loosely cover for about 30 minutes until almost doubled in size again. Meanwhile, preheat the oven to 180C fan.
Uncover the twists when they’ve puffed up. Bake on the middle shelf in the oven for 30-35 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.
Adapted from:
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