Cut the mozzarella cheese and the sun blushed tomatoes into small pieces and then mix all of these ingredients together. Season with salt and pepper
Cut each sheet of brick pastry into 3 strips and brush with oil. Place a spoonful of the pastilla filling on to each strip of pastry and then fold the pastry up to form your pastilla.
Heat a frying pan to hot and then cook the pastilla until golden brown on both sides.
Preheat the oven to 180'C. Pick the leaves from the basil and discard the stalks. Peel and finely chop the garlic. Toast the pine nuts in the oven on a baking sheet for 8 minutes or until golden brown.
In a pestle and mortar, mash the basil leaves with the garlic and a dash of olive oil. As the leaves break down into a paste add more oil and keep mixing until it is all incorporated. Add the pine nuts and continue grinding until they have broken down into smaller pieces. Add the parmesan cheese and then taste. Add the pepper and any salt if required.
Serve the pastilla with a drizzle of pesto.
«If you do not have a pestle and mortar, feel free to use a small food processor. Do not blitz the parmesan, simply stir it in at the end.»