1/4 cup of kale pesto
4 slices of cheddar or swiss cheese
2 sheets of puff pastry

  1. Preheat oven to 180°C.
  2. Slice frozen sheets of puff pastry into four squares.
  3. Line one half of each square with thin slices of cheese and a good layer of kale pesto.
  4. Fold into a triangle.
  5. Prick holes in the top with fork.
  6. Bake until golden (18-20 minutes). 

Serve with a chutney or solo.
These are good for rock-bottom, empty-fridge, what-do-I-feed-them-when-they-both-need-to-be-in-bed-in-half-an-hour-and-I-haven't-made-lunch panic days. Try with vegemite and cheese, leftover bolognese or roasted cauliflower.