Spinach, Brie & walnut sharing wheel

Serves 4

200g chilled unsalted butter, plus extra for greasing 250g strong flour, plus extra for dusting

2 eggs

100ml ice-cold water 200g spinach, finely chopped 200g Brie, sliced

50g walnuts, roughly crushed sea salt and black pepper

Make and chill the puff pastry using the amounts of butter, strong flour, salt, 1 egg and the ice-cold water listed above.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a large oven tray. Dust a clean kitchen surface with flour, then cut the pastry into two equal pieces. Roll one piece into a 25cm diameter circle, trimming the edges to neaten. Transfer to the prepared oven tray and top the pastry with the spinach, then the Brie slices and walnuts, leaving a 1cm border. Season with pepper.

Roll another 25cm circle of pastry in the same way, then place it on top of the filling. Pinch the edges down together to fix, then, using a sharp knife, cut a 6cm circle in the centre of the top layer of pastry. Cut lines, 2cm apart, throughout the two sheets of pastry, starting 2cm away from the inner circle and down through the edge. Twist each piece of pastry coming away from the circle.

Beat the remaining egg in a small bowl, then brush the pastry with the egg wash. Bake for 20-25 mins until golden. Serve immediately.