This is a great technique that you can alter to suit your tastes. I have gone with a simple ham, cheese and pineapple filling but you could easily change it to include BBQ chicken and crumbled fetta, or chopped salami and onion or even a sweet filling like Nutella or peanut butter and sliced banana. The trick is to chop everything finely and not to overload the pastry.
Ingredients 3 sheets of puff pastry
Approx. ˝ cup of pizza sauce
Approx. ˝ cup finely chopped ham
Approx. ˝ cup crushed pineapple, drained well
Approx. ˝ to 1 cup grated cheese
1 egg, lightly beaten
Heat oven to 200C.
Find a large mixing bowl that is the same size as the pastry sheets and use it as a guide to cut a large circle out of each sheet.
Place one circle on a lined baking sheet (baking paper is best, if using foil remember to spray it with oil).
Using the back of a spoon, spread half the pizza sauce on the base leaving a small gap around the edge.
Sprinkle half the ham, half the pineapple and half the cheese evenly across the base.
Place a second pastry circle on top of the first.
Repeat with the remaining ingredients, spreading the pizza sauce then the ham, pineapple and cheese.
Lay the final pastry circle on top.
Lightly rest a glass (approx. 6-8cm in diameter) in the centre of the pastry and using a sharp knife, cut from the glass to the edge of the circle. Initially cut the pastry into four quarters, then cut each quarter again into four equal pieces to make a total of 16 wedges. Remove the glass and brush lightly with egg.
Take hold of one of the sections and twist it gently once or twice in a clockwise direction. If you have lots of fillings you will probably only be able to twist once, if you have less you will be able to do it twice.
Take hold of the next section and twist, but this time in an anti-clockwise direction. Continue around the circle alternating the direction you twist each section.
Brush with a bit more of the egg to cover any pastry that hasn’t been glazed.
Bake for 15 to 20 minutes or until the pastry is golden and puffed. Be careful not to overfill with ingredients or the top pastry will burn and the middle will stay raw.
Stand for five minutes before serving, allowing people to pull each section off before fighting over who gets to each the centre.