These pretty little pastries are an excellent base for both sweet and savoury nibbles. The fold sounds complicated but is very easy.
Makes 16 Origami tartlets
1 sheet of frozen ready rolled puff pastry
1 egg beaten
Cut the sheet into 16 squares. Take a knife and on each square make 4 cuts from the point of each corner towards the middle. The incision should not cut into the middle just halfway.
Fold opposing points into the middle pressing down firmly, then fold remaining opposing points into the middle and press down, creating a windmill shape. Brush with beaten egg and top with sweet or savoury toppings. Bake at 210 for 10 minutes or until golden and crisp.
Topping ideas: Before cooking spread a dollop of apricot jam and a slice of fresh apricot peach or nectarine and a sprinkle of brown sugar. Dust with icing sugar when cooked.
Bake the pastries then top with sour cream and a teaspoon of something decadent such as caviar, salmon roe or a sliver of salmon. Garnish with chopped herbs.