First preheat the oven to 220ºC/425ºF/Gas Mark 7. Next on a lightly floured surface, unroll the pastry and cut into four. Cut along the longer edges at 1.5cm intervals, 6cm deep to make a fringe. Spread the middle of the pastry with a generous layer of Sacla Char-grilled Eggplant Pesto, top with the goats cheese and season. Now starting at the top, alternately fold the strips inwards at a 45′ angle over the filling to form a plait. Finally carefully transfer the plait onto a baking sheet and brush it with egg. Bake it in the oven for 20-25 minutes or until its golden brown. Serve it sliced, hot or cold.