Ingredients

• 1 x 500g Block Jus-Rol™ All butter puff pastry
• 50g butter
• 2tbsp. of olive oil
• 4 onions Peeled, halved and thinly sliced
• 4 sprigs of thyme
• Seasonings
• 300g tomato Sliced
• Approx 36 anchovy fillets Drained
• 36 black olives
• 1 egg, beaten

Equipment required

• Large frying pan
• Rolling Pin
• Knife
• Cooling Rack

Techniques Used

• How to Roll Puff Pastry
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  How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.
• How to Make a Jalousie
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  How to Make a Jalousie

  Jus-Rol™ Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles, if using Jus-Rol™ Puff pastry in a block form, allow to defrost, cut in half and roll each half to identical sized rectangles.

  • 1. Unroll one thawed pastry sheet and lay on a lined baking sheet, then scatter over the chosen filling allowing a good 2.5 cm/1″ border all round.
    2. Unroll second pastry sheet still on it’s film and fold in half along its length.
    3. With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5 cm/1″ as above.
    4. Brush border of base pastry with beaten egg.
    5. Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry.
    6. Open out the sheet to cover the base.
    7. Press edges firmly together and with a sharp knife trim off all sides to give a clean cut edge.
    8. Knock up edges by holding knife blade horizontally against the edges and tapping gently all the way round.
    9. Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it.
    10. Continue all the way round to flute entire edge, then brush the top with beaten egg to glaze before baking.
• How to Make Twisted Corner Pastry Cases
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  How to Make Twisted Corner Pastry Cases

  1. Take a Jus-Rol™ Frozen Puff pastry 5″ square – thawed and fold it in half diagonally.
  2. With a sharp knife make two cuts from the folded edge towards the point, and parallel to the sides, BUT leave the point intact.
  3. Open out the pastry square and brush borders with beaten egg.
  4. Lift the border on one side and bring it over the middle of the pastry.
  5. Lay it on the centre section of pastry and press lightly down but leave corners open and twisted.
  6. Repeat with opposite border as shown.
  7. You should end up with two opposite twisted corners and the border all round. Prick centre and egg wash the borders before baking.