Spelt puff pastry is pretty amazing. Especially for terrible bakers like myself. Love the flaky, buttery goodness and while I enjoy white flour - my stomach likes spelt better.

This is more of an assembly job than a recipe and here’s a couple of (quick) variations to assemble on a square or rectangle of spelt puff pastry:

• nduja, baby spinach folded in with goat cheese (EVOO and S&P) - the mixture should be dense and not too oily/watery.
Add a cracked egg at the cooking half way mark - approx 10mins when the pastry is sprouting a little colour and height. Cook for another 5-7mins till the egg is set - runny yolk preferred.
**use less filling in the middle of pastry to create a cradle for the egg. Speaking of eggs, select a 700g (or smaller) egg if you’re making a single serve.

• tomato (remove seeds), goat cheese, EVOO, thyme and black pepper

• pancetta, Swiss cheese, fresh chilli and scallions

• chorizo, kale and zucchini ribbons - salted and patted dry to remove excess moisture. Add grated parmigiano reggiano to finish.

Pinch each corner of the rectangle/square and the sides should lift about a centimetre high for the filling. The cooking instructions on the puff pastry box is pretty self explanatory :)

Sometimes I use butter, ghee or any oil of choice brushed on the pastry for browning when I’m short on eggs but nothing trumps an egg wash in achieving the ultimate golden summer tan on pastry.

*Refined sugar free.