Mini melting chocolate pastries
- March 2016
- Makes around 30
- Hands-on time 20 min, oven time 15 min, plus chilling
Using shop-bought pastry means these quick chocolate pastries couldn’t be easier to make.
- 5.1g (2.6g saturated)
- 7.4g (3.3g sugars)
- 320g pack ready-rolled all-butter puff pastry
- 100g bar dark chocolate (70% cocoa solids)
- 1 medium free-range egg, beaten
- Demerara sugar to sprinkle
- Dark and white chocolate, melted separately, to decorate
- Heat the oven to 200°C/180°C fan/gas 6. Unroll the pastry onto a work surface. Using a rolling pin, gently roll it out to the thickness of a £1 coin. Cut the pastry in half, widthways, then break the chocolate into its individual pieces and distribute evenly over 1 piece of pastry, leaving a 1cm gap between each piece of chocolate and at the edges.
- Brush between the chocolate pieces with beaten egg, then lay the other piece of pastry over the top. Use your fingers to press down the pastry around the chocolate, pushing out the air.
- Using a sharp knife, cut the pastry into even pieces, leaving a border around each chocolate piece. Put on a non-stick baking sheet, brush with beaten egg to glaze, press down the edges with a fork to seal, then chill for 30 minutes.
- Glaze again, then sprinkle with sugar and bake for 15 minutes or until golden. Cool for 2 minutes, drizzle with melted chocolate, then serve warm.
Cover and chill the unglazed, unbaked pastries for 24 hours, or freeze for 1 month. Glaze, then bake (if baking from frozen, cook for an extra 2 minutes).
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