PASTRY SQUARES RECIPES

Steps:

• Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square. Prick pastry all over with a fork. Cut into thirds to yield three 4-inch-wide strips, then cut strips crosswise into thirds (you should have nine 4-inch squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Preheat oven to 425 degrees with rack in top position.
• Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15 to 18 minutes.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper. Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 tablespoons butter, transfer to pastry squares, and season. Garnish with chives, and serve immediately.

Steps:

• Divide and cut with a knife each sheet of puff pastry into 8 equal squares. You should have 16 squares. Smear the center of only 8 squares of dough with 1 tablespoon of Dijon mustard. Place one or two slices of mozzarella on mustard, sprinkle with 1 tablespoon of Swiss cheese. Cover each pastry squares with the remaining 8 squares from the other pastry sheet. With a fork press the square edges to paste them together and close the square. Place the filled squares on the baking sheet lined with parchment paper or a silicon surface and bake in the oven at 200°C for 15 - 20 minutes or until golden in colour. Serve hot or warm with fresh vegetables (tomatoes, spring onions, lettuce).