Ingredients 1 block puff pastry 100 (31/2oz) chocolate, finely chopped – whatever type you prefer 1 medium egg, lightly beaten Method Preheat oven to 200°C (180°C fan). Lightly dust a work surface with icing sugar and roll out the pastry to a rough rectangle. Cut the pastry into three equal strips length ways, then cut each strip into four equal pieces to make smaller rectangles. Lay a line of chocolate length ways across the middle of each rectangle. Fold the pastry over the chocolate and press down firmly on the edges to seal (brush with a little of the egg if your pastry is not sealing). – Admittedly you can experiment with your chocolate, add/less, whatever

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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