Mini melting chocolate pastries

Method

1. 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.
2. 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.
3. 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.
4. 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.