# Pastry
1. Take pastry from fridge 30 minutes before it's required.
2. Don't leave it out too long, or it will go sticky.

master

Chard/Spinach and smoked cheese slice 

Chard or 250 g spinach

large sheets of ready-rolled puff pastry

medium onion

Smoked cheese

Butter

salt

cracked black pepper.

Finely slice the chard leaves and stalks. 

Melt the butter in a pan on medium heat, add the onion and allow to soften. Add the sliced chard and season, cook until the chard has wilted. Remove from the pan and allow to cool. 

Lay the two sheets of puff pastry on a flat surface and cut each one in half, so you have four rectangles. 

Sprinkle the smoked cheese over one half of each of the pastry sheets and top with the chard mixture. 

Brush the edges of the pastry with the beaten egg and fold the pastry over the mix to make the pastry slice, crimping the edges to seal in the chard and cheese. Place on a non-stick baking sheet and brush the slice with the remaining egg. 

Place in a pre-heated oven at 200°C and cook for 20 minutes until golden brown. Remove the baking sheet from the oven and allow the pastries to rest for 5 minutes. 