Put the flour and butter into a medium bowl. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs

Tip in the cheeses and briefly stir with your hands. Knead the mixture lightly with your hands to bring the pastry dough together

Shape into a ball, flatten and wrap in clingfilm. Leave to rest in the fridge for 20 minutes (do not let the dough get too cold as it will be difficult to work with)

Meanwhile chop the sun-dried tomatoes into small pieces and stuff the olives with one or two pieces. I used the blunt end of a wooden kebab stick to do this

Toss the olives in the pesto

Remove the pastry from the fridge and divide into 30 even sized pieces (approx 15g each)

Roll each piece of pastry into a ball, lay between 2 sheets of clingfilm and roll into a circle approx 1-2mm thick

Place an olive in the centre of the circle and fold one edge of the pastry over the olive, followed by the opposite edge. Trim a little pastry (½cm) from each end (see photograph). Discard any pastry scraps covered in oil, but save the rest

Gently roll the pastry around the olive using the palms of your hands. Make sure the olive is completely encased in the pastry. Repeat until all of the chunks of pastry have been used up

Scoop up the pastry off-cuts and reform into 15g chunks of pastry. Use to cover the remaining olives

VITAL STEP (see notes): Chill the pastries overnight (or for 2 hours) - place them on a baking sheet lined with parchment and cover with clingfilm before transferring to the fridge. At this point they can be stored close, but not touching each other

Preheat the oven to 220C/ 425F/ GM7

Using 2-3 baking sheets, lined with parchment, spread the pastry balls out, leaving 3-4cm between each ball

Bake for 12-15 minutes until golden brown

Allow to cool on the baking sheet

Serve warm or at room temperature

Best eaten within 24 hours, but can last up to 48 hours stored in an airtight container at room temperature