PREPARATION :-
1 puff pastry sheet - unrolled
Cut the sheet in half lengthwise.
Cut one half in half again. Cut other half into ⅓ and ⅔.
PUFF PIZZA :-
Use the first halved piece of pastry to make a pizza.
Cover the pastry with pesto and add sliced courgette, tomato & cheese.
CHEESE & BACON WRAP :-
Use the other halved piece of pastry to make a wrap.
Spread mustard on the pastry, then add a slice of cheese and rasher of bacon.
Egg wash two opposite corners of pastry, then lift & stick together to cover the filling.
STUFFED MUSHROOM :-
Use the ⅓ piece of pastry to cover a stuffed mushroom.
Roll out pastry slightly, then make slashes in pastry with a knife.
Wipe the mushroom dry, then break off stem and crumble into mushroom cap.
Top the mushroom with cream cheese.
Egg wash the pastry and cover the mushroom with egg washed side down.
SARDINE PLAIT :-
Use the ⅔ piece of pastry to make a filled plait.
Place the sardine filling down the middle third of the pastry. (Other fillings are available!)
Cut the empty thirds either side into even fingers running from middle to edge.
Egg wash the fingers and fold up the two end pairs to prevent the filling escaping.
Plait the remaining fingesr across the top to cover the filling.
BAKING :-
Egg wash the outside of the pastry concoctions and place on a baking tray.
Bake at Gas mark 8 / 450oF. / 230oC. for 15 - 20 minutes until golden brown.