Stuffing puff pastry rolls with gravy

Thaw the frozen puff pastry about 35 minutes until pliable.

Flour the work surface, unfold each sheet, discard the paper and roll each about 25% longer and a little wider, not too thick.

Spread enough stuffing over one sheet to cover it with decent coverage.

Chop fresh sage, rosemary and thyme and sprinkle over; add shredded Monterey Jack.

Lay the second pastry sheet on top, press the edges and roll again to push everything together.

Cut into strips, six from each half, roll each up and set into a sprayed muffin pan.

Brush the tops with beaten egg for colour.

Bake at 375 for about half an hour until gorgeous.

For the gravy, add a little garlic powder, a little sage and a splash of vermouth to simmering chicken broth; simmer two or three minutes.

Thicken with a little cornstarch mixed with water and simmer a minute or so.

Serve the rolls with the gravy.