TMC’s Tandridge Host, Sophie, shares her favourite way to sneak veg into a snack.

Ingredients

1 can of tuna in spring water (drained)
60g grated cheddar cheese
3 blocks of frozen chopped spinach
60g cream cheese
1 x 375g sheet of pre rolled puff pastry
1 egg

• Defrost the spinach in boiling water or in your microwave (avoid cooking).
• Using a tea towel or kitchen roll squeeze out all excess moisture from the spinach.
• Drain the tuna, and in a large bowl combine this with the grated cheese, cream cheese and spinach until well mixed together.
• Unroll the premade puff pastry onto a chopping board with the longest side of rectangle facing towards you.
• Cover the lower half of the pastry sheet with the tuna mixture leaving a small boarder round the edges to seal. fold the top section of the pastry towards you and completely over the filling and press down the outer edges with your fingers.
• Cut into 12 – 14 strips, then gently lift each strip, holding onto the folded edge and twist the pastry several times until a spiral is formed. Then place on to a lined baking tray.
• Whisk the egg in a bowl and add a generous egg wash to each twist.
• Cook in the oven at 180 degrees for 10 – 15 minutes until they are golden and flakey!