For the samosas: cut each sheet of brick pastry into 3 strips 5cm wide. Cut the sundried tomatoes into strips. Crumble the goat's cheese into small pieces.
Place a few pieces of goat's cheese onto each strip of pastry. Season with salt and pepper and add a strip of sundried tomato. Fold the pastry up to enclose the filling and so that it resembles a samosa. Tuck the corner of the pastry under a fold to secure the samosa.
For the pesto: peel the garlic and place in a blender. Add the basil leaves, parmesan, pine nuts and olive oil then blitz.
Heat a frying pan until hot and add a drizzle of olive oil. Cook the samosas until the pastry is crisp and golden brown.
Serve the samosas with a handful of fresh rocket and finish with a drizzle of pesto.
«These pastries can also be cooked in the oven - bake for 4 minutes at 200'c.»