Ingredients (Makes 36)
1 x 375 gr pack of ready rolled puff pastry.
150 grs goats cheese.
1 egg, erectile lightly beaten.
3 sprigs thyme, leaves picked off.
2 tsp clear honey, plus extra to serve.
Pre-heat the oven to 220C/200C Fan/Gas 7. Line 2 baking sheets with non-stick baking paper. Unroll the pastry and cut it into 36 4 cm squares. Score a 5 mm border inside the edges of each square, taking care not to cut right through. Prick the centres 2 or 3 times with a fork, then transfer to the baking sheets. Chill in the fridge for 10 mins.
Cut the goat’s cheese into 36 small pieces, one for each square. Remove the pastry squares from the fridge and brush with the egg. Top each square with a piece of the goat’s cheese, then scatter over the thyme and season.
Drizzle with a little honey but don’t add too much at this stage or it will catch in the oven.
Bake for 10 mins until puffed and golden.
Remove from the oven and leave on the tray to cool for 5 mins, before transferring to a serving platter. Drizzle with extra honey.