Ingredients

• 1 Jus-Rol™ Pastry Cases (Party Size)
• 5 quails eggs hard boiled and peeled
• 3 tbsp mayonnaise
• 6 basil Leaves Shredded or chopped plus 10 small leaves.

Equipment required

• Baking Sheet
• Baking paper

Techniques Used

• How to Make a Jalousie
  X

  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 Puff Pastry Cheese Straws
  X

  How to Make Puff Pastry Cheese Straws

  1. Lightly brush a thawed Jus-Rol™ Frozen Puff pastry sheet with beaten egg.
  2. Spread sheet with the tapenade, pesto or other filling of your choice, so that it is farily thinly spread.
  3. Sprinkle grated cheese evenly over pesto.
  4. Fold the sheet in half as shown and press firmly together.
  5. Using a sharp knife cut a strip approx. 2.5 cm/½” wide from the long side of the pastry.
  6. Taking one end of the strip between the thumb and forefinger of each hand, twist in opposite directions.
  7. Place the twist on a lined baking sheet and press ends firmly down, brush with beaten egg and continue with remaining pastry.
• How to Make a Cornish Pasty
  X

  How to Make a Cornish Pasty

  Divide the block of Shortcrust pastry into six even pieces, roll out each, as described in the ‘Best results for Rolling out Shortcrust Pastry’ pages, large enough to cut out a 17.5 cm/7″ disc. ( Use a plate as a template for this)

  • 1. Lay some thinly sliced potato across centre of one pastry disc.
    2. Top with diced onion, carrot and/or swede.
    3. Top with diced steak and season with salt and black pepper.
    4. Top the meat with further slices of potato to keep in the moisture.
    5. Brush pastry lightly with beaten egg and bring up sides to meet over the filling.
    6. Press edges firmly together to seal.
    7. With a sharp knife knock up edges to complete sealing process.
    8. Turn pasty at right angles to you and crimp the knocked up edge using your thumb and forefinger of you left hand and the forefinger of the right hand.
    9. Brush with beaten egg and repeat with all remaining ingredients.
    10. Bake for 15 minutes then reduce the oven temperature by 20º and continue cooking for further 20-25 minutes.