• 3 1/2 cups whole wheat "hard" flour
• 2 cups whole wheat pastry ("soft") flour
• 2 Tablespoons SUCANAT
• 2 teaspoons salt
• 1 1/2 teaspoons instant yeast
• 2 medium eggs
• 1 1/2 cups milk/real buttermilk (not cultured)

• 2 cups butter that is soft but still cold to the touch
• 1/2 cup whole wheat pastry flour

Method.

1. Blend all of the ingredients together by just slightly kneading the dough. 
   
2. Handle the dough as little as possible to prevent the dough becoming too stiff.
3. Roll the dough into a 25 cm square, cover with cling wrap and place in fridge for approx one hour to cool.
4. Combine butter and pastry flour until just combined (do not over mix) 
   
5. Press the butter out into an 20cm square on slightly floured surface.
6. Cover the butter with cling wrap and place in fridge for 30 mins.  
7. Once dough and butter are both cooled, use the dough to wrap around butter making sure to seal all of the pastry seams
8. Gently roll out the dough until the length is double its width.
   
9. Fold over 1/3 of the dough.
   
10. Then fold over the top of that the other 1/3 of the dough.
11. Now giving the dough a quarter turn each time, repeat this process 3 more times (for the total of 4 turns), making sure that the dough stays cool and the butter stays encapsulated in the dough. (If the dough starts to get warm, stop and refrigerate and then pick up with the rolling and turning where you left off.)
12. Then press down the last turn to make the folds permanent and then cover the dough and refrigerate until you are ready to use it.
13. Pastry may be frozen - I make multiple servings of pastry  and then after stage 12 stack each square with a layer of parchment paper in between and freeze, then thaw in the refrigerator when you require pastry They thaw within a few  hours.

Ingredients

• 1 serve of wholemeal Rough Puff Pastry (see webpage: 
• 500g high quality chicken mince (or better yet buy chicken breast and mince it yourself)
• 1 tblsp dried tarragon
• 1 tblsp cracked black pepper
• 1 tsp sea salt
• 1 tblsp curry powder
• 2 tblsp grated parmesan cheese
• 3 spring onions finely sliced
• 1/2 red onion finely diced
• 4 cups baby spinach leaves finely shredded
• 1 carrot grated
• 1 egg
• 1/4 cup thick tomato puree
  
• 1/2 cup sun dried tomato - finely diced
• 2 cups homemade whole grain breadcrumkbs (or panko breadcrumbs)

Plus....

• 1 cup grated hard cheese
• 1/4 cup milk for glazing pastry.
  

Method

1. On a floured bench, roll out pastry and cut into (30x 15cm) rectangles in preparation for filling
2. In a large bowl mix all remaining ingredients (except milk and cheese ) very well
3. run a line of filling down center of pastry, sprinkle a light layer of cheese over the top.
   
4. dampen one edge of pastry rectangles, and fold over to over lap other side.
5. Place seal down on greased and lined baking tray 
6. Cut through each roll to form size rolls you prefer (pictured are snack size), then brush with left over milk
7. If you desire you can sprinkle with sesame seeds, or parmesan cheese etc ...