Pastry Fish and Star-Fish

Ingredients

• 1.1 puff pastry, "French Puff Pastry" from Woolworths; defrost in refrigerator overnight
• 2.fish and star-fish pastry cutters
• 3.1 egg, beaten; for egg wash

Method

1. 1.Leave pastry to defrost in refrigerator overnight.
2. 2.Leave at room temperature for at least 2 hours.
3. 3.Press out shapes on a floured board.
4. 4.Paint with egg wash.
5. 5.Bake in a 220°C oven for 10–12 minutes or till golden brown.
6. 6.If desired, press out detail shapes with pastry cutters, e.g. the eye of the fish and fins. Replace the eye with a piece of red pepper if required. Paint again with egg wash and bake.

Notes

• Used as a garnish for Seafood Pot-au-Feu (see seafood-pot-au-feu-with-pastry-star-fish): float a fish and/or starfish in each portion and stick a fresh bayleaf in each claw for serving.