I was watching Nigel Slater the other day and he came up with this really simple recipe involving goats cheese, pesto and puff pastry.
We had a French market in Manchester this weekend, I went down on friday and picked up some gorgeous blue brie and a nice lump of goats cheese. The blue brie was harvested for dinner on friday night (I even bought some fancy crackers: rosmary, wheat and, cheese and walnut). There's not much of that left now :-)
For the pocket you place the goats cheese in the centre of a square of puff pastry, dollop on a spoon of pesto (Giovenese in my case [bought at an extortionate price from Marks and Spencers; it was only quite average too!]). Egg wash the outer sides and fold towards the middle, then egg wash the outer side.
As you can see I had some pastry left over (it was store bought). Luckily I had picked up some fine pork sausages at the farmers' market and I had one left over from breakfast (which was accompanied by black pudding and fried eggs :-))
So a quick sausage roll was produced. Still more pastry left over: so the smaller of the parcels is just pesto and parmegianno regianno rolled into a sausage.
20 mins at ~210C yielded what you can see here.