Neven Maguire's Pistachio Pastry Knots

INGREDIENTS

• 1 Pack Simply Better Frozen All Butter Puff Pastry, thawed and fridge cold
• Plain Flour, for dusting
• 100g Simply Better Pistachio Spread plus extra for garnish
• 1 Simply Better Free Range Corn Fed Large Egg
• 1 Tbsp. Simply Better Organic Irish Jersey Whole Milk
• 1 Carton Simply Better Handmade Belgian Chocolate Sauce

DIRECTIONS

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Cut the puff pastry into two pieces. Lightly dust the work surface with flour and roll each piece out into a 25cm square. Using a palette knife, spread the pistachio spread all over one piece of the pastry and then cover with the second piece.
2. Cut the layered pastry in half and then cut each half into quarters to give eight strips. Lift each strip and twist about 5 times then shape into a knot, tucking in the ends and arrange on a large baking tray lined with parchment paper. Beat the egg with the milk and brush over as a glaze. Bake for 20 minutes until crisp and golden. Lightly drizzle over a little extra pistachio spread and serve with a bowl of the Belgian chocolate sauce for dipping.