Roll out a piece of puff pastry and cut into large squares 14cm x 14cm (adjusting the size as required). Spread a thin layer of either black olive tapenade, green olive tapenade, or a sundried tomato pesto evenly across the pastry, leaving a 1cm border at one end. 

From the opposite end, roll up the dough, and when you get to the border, moisten the pastry with a bit of water using your finger, then continue rolling till sealed. 

Brush a little egg yolk over top, and place in the freezer for 30 minutes.

Repeat, until you’ve finished up all the dough

Remove from the freezer, and using a sharp knife, cut into 1cm thick pieces. Turn them onto their cut side and place on a baking tray lined with baking parchment, 

Bake at 180c for 10-15 minutes till puffed up and golden.