Step 1

Mix all ingredients together in a mixing bowl, except the puff pastry.

Step 2

Ensure that puff pastry is partially defrosted (cover the pastry with a damp tea towel to ensure no hard edges).

Step 3

Spoon mixture across the top edge of a sheet of pastry, roughly 2.5cm wide and 2.5cm high.

Step 4

Roll pastry over to form a tube and slice off excess pastry.

Step 5

Seal the pastry and cut into small pieces.

Step 6

Repeat with the excess pastry until all the mixture is used.

Step 7

Brush with beaten egg and bake at 220C for around 20 minutes.