Method

• 1.
  Preheat oven to 180°C.
• 2.
  Cut pastry into twenty-four 2cm squares. At each corner of the squares make a diagonal cut towards the centre without cutting through completely.
• 3.
  Fold two opposite points to the centre and press to seal, then fold remaining opposite points and seal. Brush with beaten egg, then bake for 15 minutes until puffed and golden. Cool and place a small dollop of sour cream in centre of each pastry and top with a little salmon roe and chives. Serve with drinks.