Puff Pastry Roses & Leaves

1. Cut a thinly rolled strip of pastry about 2.5cm (1 inch) wide and fold one end over to start the centre of the flower.
Wrap the pastry around the centre, occasionally pinching a crease to open it out.

2. When the rose is the size required, trim the pastry and secure to the top of an uncooked pie and brush with beaten egg.

3. To make the leaves, cut shapes out of thinly rolled pastry and mark the veins of the leaf using a knife. Brush the leaves with beaten egg and bake as directed.