The perfect way to serve pastry for a light but filling meal
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Freeze on a sheet of baking parchment on a baking sheet then, when frozen, pack into a rigid container, interleaving with paper to avoid sticking. Return to a greased baking sheet to thaw them – approx 5 hrs.
For the sauce, whizz all but 4 sprigs of watercress with the crème fraîche and seasoning. Heat until bubbling when ready to eat. Heat oven to 220C/fan 200C/gas 7. Brush the parcels with egg, then bake for 15 mins until golden. Serve parcels on a pool of sauce, garnished with the reserved watercress. Serve with new potatoes and green beans or salad.