Method

    Jus-Rolâ„¢ Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles, if using Jus-Rolâ„¢ 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.