Ingredients:

2 sheets puff pastry
1 egg, beaten
1/2 cup thick sour cream
2 tblspns salmon roe
2 tblspns chopped chives

Serves: 24

Method:

Preheat oven to 180C.

Cut pastry into twenty-four 2 cm squares. At each corner of the squares make a diagonal cut towards the centre without cutting through completely.

Fold two opposite points to the centre and press to seal, then fold remaining points and seal. Brush with beaten egg, then bake for 15 minutes until puffed and golden.

Cool and place a small dollop of sour cream in the centre of each pastry and top with a little salmon roe and chives.

Serve with drinks.

Contributor: Cam