A perfect finger food to graze or eat on the go.

Serves: at least 8 individual pastries

Preparation and cooking time: 30 minutes

Ingredients

• 4 sheets pastry (puff or shortcrust), partially thawed 

• Egg wash: 1 egg lightly beaten + 1 tablespoon milk 

• 1 cup raspberries (fresh or frozen) 

• ¼ cup dark chocolate chips 

• Icing sugar to decorate 

• Custard, to serve (for dipping) 

Method

1. Preheat oven to 200C (fan forced). 
2. Using a large star shaped cookie cutter, cut out at least 4 squares from each sheet of pastry. Roll scraps and cut extra stars if desired. 
3. Place a heaped teaspoon of raspberries in the centre of 1 star, sprinkle with choc chips. Top with another pastry star. Crimp the edges of the stars together using a fork. 
4. Repeat with remaining pastry and filling, until you have at least 8 filled stars. 
5. Brush stars with egg wash. 
6. Transfer to baking trays lined with baking paper. Bake for 15-20 mins or until golden. 
7. Use a fine sieve to decorate with icing sugar and serve with custard for dipping. 

You could replace the raspberry chocolate mixture with your choice of sweet or savoury filling. Cheese and spinach, ham and cheese, stewed apples and berries, sliced peaches, fruit mince - the options are endless!