Sun-Dried Tomato & Rosemary Palmiers

Roll the pastry into a rectangle. Spread the tomatoes over the puff pastry and sprinkle over the rosemary. Tomatoes should be finely chopped, and the rosemary minced.

Take both long edges of the pastry and roll them towards each other to meet in the middle.

Brush a little egg down the centre to stick the two halves together.

Put it in the fridge for at least 30 minutes, to chill and harden.

Preheat oven to 200ºC for 10 minutes.

Remove the roll from the fridge and, using a very sharp knife, slice into 1 cm thick pieces.

Lay each piece on the baking tray, brush well with the beaten egg. Bake in the oven for 10–15 minutes or until puffed up, crisp and golden.

Remove the palmiers from the oven and leave to cool on the baking tray.

Perfect as little canapés or simply as biscuits to eat with cream cheese.