The party season is upon us and these little beauties are not only easy to throw together, they taste pretty good too. I usually have the ingredients for these on hand and if you keep puff pastry in the freezer you are all set. I'm going to be making a big tray of these to go to Peabody's housewarming party - and hope all the guests will enjoy them as much as I do. I have moved houses a fair bit in my time and I know how stressful it can be, so I'm also sending Peabody my best wishes and hope everything goes smoothly with the move. These little savoury whirls are great served straight from the oven and are just as good at room temperature. Don't be stingy with the filling, and do use all-butter puff pastry if you can get it. Be creative, try using different cheeses and herbs, or some finely chopped fresh pepper/chilli. Meat eaters can add a layer of parma ham, smoked ham or salami - and strips of anchovy give a salty bite. Before baking Sun-Dried Tomato, Parmesan & Basil Whirls Amounts are a bit vague - use your judgment - the above right photo of the rolled out pastry used roughly two thirds of a pack of pastry, about 350g. 1 packet puff pastry, 500g, all butter 2-3 cups of grated fresh Parmesan cheese 1 cup sun-dried tomatoes, drained from olive oil and chopped Fresh basil leaves, torn up Chilli flakes to taste 1 egg, beaten, for glazing Roll out the pastry quite thinly into a large rectangle. Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chilli flakes. Season with salt and pepper if wanted. Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour - it makes it easier to cut. You can cut it in half if it's too long to fit on the tray. Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg. Bake in a hot oven, about 200ºC for 20 minutes or so, until they are beginning to brown and the pastry is cooked. Serve hot or cold. (Printable Recipe)