Ingredients
1 roll of puff pastry
1 roll of patha
a little oil
egg or milk to brush the tops
sesame or poppy seeds
Method
Cover a baking sheet with grease-proof paper and spray with a non-stick cooking spray. Roll out the pastry and cut out into the desired shapes (2 per patha).
I used a flower shaped biscuit cutter.
For the tops, I used a smaller circle cutter to cut out the holes in the centre.
Cut the patha into 2cm thick slices. Place the pastry cut-outs (bottom) on the prepared baking sheet leaving enough space to allow the pastry to puff up.
Place a slice of patha over the pastry and brush the patha with a little oil. Cover the patha with another pastry cut-out and brush this with egg or milk and sprinkle with sesame or poppy seeds.
Bake at 180 degrees Celsius for about 20 minutes, or until golden brown and crispy.
Serve with chutneys or sauces of choice.