Preheat the oven to 200°C.
Cut the brick pastry sheets into 4 pieces and brush with olive oil. Cut the tomatoes and the mozzarella into 5mm thick slices.
Place a slice of tomato, a slice of tomato and a basil leaf on each piece of pastry and season with salt and pepper. Fold up the pastry to enclose the filling and then place the parcels on a baking tray.
Transfer to the oven and cook until golden brown.
Serve with fresh salad leaves.
«Try adding a spoonful of black olive tapenade to your pastry parcels.»
Oven baked brick pastry parcels with a tomato, mozzarella and fresh basil filling.