375g ready-rolled puff pastry
2 Golden Cross logs
1 free range egg, beaten
sprig of rosemary or thyme
How to make it
Preheat oven to 220. Cut the pastry into 6 equal pieces of about 13cm diameter squares. Slice each Golden Cross goat’s cheese log into 5cm slices and place each cheese cylinder on a pastry square. Brush with a beaten egg. Pinch together pastry at the edges around the cheese to form a diamond, leaving the surface of the Golden Cross revealed.
Now pop a sprig of rosemary or thyme on top and bake in the oven on a lightly greased baking tray for 15 minutes.
We suggest serving with green leaves and a smear of olive paste or balsamic reduction and a helping of sun-ripened tomatoes.