Vollie Assembly

Unroll the puff pastry sheets. Remember that the sheets should be removed from the fridge before use to enable them to reach room temperature – this will avoid the pastry sheet breaking up at the edges.

You want 16cm squares – each sheet will give you two cut from the sheet and a third rolled from the remaining pastry, so six squares from the two sheets. Egg wash the edges of each square and place 2 generous tablespoons of the roasted veggie filling in the centre. Pinch each side together so that you can see the filling in the centre. Egg wash the vollie and place in the fridge to chill for at least 10 minutes.

Here they are, chilled and out of the fridge ready to bake.

If there is a trick to this recipe it is in the chilling. I made mine in the morning and fridged to chill, ready to bake early evening. It gives the pastry, filling and egg wash a chance to glue together and it won't split and spill all over the baking tray and into a real disaster.

Bake in a pre-heated oven 180fan/200c/Gas 6 for 25/30 minutes until golden brown.

They look like this :

Not too shabby I hope you'll agree!