- 2 sheets Frozen ready rolled puff pastry
- 12 squares Dark or Milk chocolate
- 1 egg Beaten
- Icing sugar to dust
- Heat oven to 220*C
- Defrost pastry sheets. Using a scone/circle cutter cut equal amounts of rounds from each pastry sheet.
- Pop circles from 1 sheet of pastry onto a lined tray giving a little space between. Place a square of chocolate on the centre of the circle.
- Egg the circles from the other sheet, turn over and place 1 each on top of the chocolate and pressing egg side down (egg is the glue) being careful not to pierce the pastry with the chocolate corners.
- Brush the tops with egg wash. Place the tray into the oven and bake until pastry is golden on top. Place onto a wire rack to cool.
- Dust with icing sugar before serving. Eat with ice cream, cream, custard or just as is.
How big your circles are depends on how many per sheet can be made, my advice is don't go too big. You can use chocolate chips instead of block chocolate squares. Use any chocolate of choice as long as your pastry sides meet. If you're dexterous pipe some cream into the centres from the side before serving. If you wish them to be a bit more manageable slightly flatten the pastry tops before dusting with the icing sugar. Try other things besides chocolate like apple, berries ... Omit the icing sugar and you could try a savoury version with meat and gravy or ham and cheese ... Best eaten (sweet) not long out of the oven so the chocolate is still a little soft and melty.