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Ji-Min Kang asks: I have a lot of puff-pastry sheets at home, but I don't know what to use them for.  
 Smoked salmon and  asparagus twists (makes 12)
 So easy to prepare, these decadent appetisers will have guests coming back for second and third helpings. 
 Ingredients
 1 sheet puff pastry, thawed
 2 large slices smoked salmon
 12 thick  asparagus spears, trimmed 
 Method
 1 Preheat the oven to 200 degrees.  
 2 Place the  salmon slices on top of the pastry sheet. Then cut the sheet into 12 strips. 
 3  Wrap each pastry strip around an asparagus spear,  salmon side inwards. Place pastry twists seam-side down onto a lined baking tray. 
 4 Bake  for 15-20 minutes or until the twists are golden brown. 
 Nutritional information per twist: 66 kilocalories, 275 kilojoules, 4.2g protein, 2.9g fat, 6g carbohydrates, 0.1g fibre
 Sausage rolls (makes 32)
 This quintessential British fare  appears at picnics and school fetes. Sausage rolls even graced the buffet table at Prince William's  wedding breakfast.  This recipe uses a leaner cut of pork mixed with sage and minced onion, a traditional pairing of flavours.
 Ingredients
 2 puff pastry sheets, thawed
 For filling:
 400g minced pork shoulder
 1 tsp  dried sage
 breadcrumbs  
 1 egg
 1/2 onion, finely chopped
 Salt and  black pepper
 Method
 1 Put all of the filling ingredients into a large bowl and mix well. Season  with salt and  freshly ground black pepper. 
 2 Preheat the oven to 200  degrees. 
 3 Cut  each pastry sheet in half. 
 4 Divide the sausage mixture in four. 
 5 Place a portion of the sausage mixture lengthwise down the middle of a pastry strip, then brush with beaten egg on one edge. 
 6 Fold the other side of the pastry over onto the egg-washed edge, pressing down to secure the edge. 
 7 Use a sharp knife to cut each roll into 8 pieces and place on a lined baking tray. 
 8 Repeat steps 5  to 7 with the other three pastry strips. 
 9 Brush the beaten egg  over the sausage rolls. Bake  in the oven  for 20 to 25 minutes, until the pastry is puffed and golden and the meat has cooked through. 
 Serve hot or cold. 
 Nutritional information per sausage roll: 55 kilocalories, 229 kilojoules, 3.5g protein, 2.5g fat, 4.9g carbohydrates, trace fibre
 Mixed fruit tart (serves 4) Stuck for a quick dessert to make? This recipe can be made and assembled with minimal effort in  less than 30 minutes. You can make one large tart to impress, or four  small ones for a more personal touch.
 Ingredients
 1 puff pastry sheet, thawed
 3 tbsp  reduced-fat cream cheese, softened
 1 tbsp  icing sugar
 assorted fruits of your choice
 2 heaped  tsp apricot jam,  warmed Method
 1 Preheat the oven to 200  degrees. 
 2 Place the pastry sheet on a lined baking tray. Brush the edge of the pastry with water. Fold over the edges 1cm on all sides, pressing firmly to form a rim. Prick the centre of the pastry all over with a fork. 
 3 Bake for 15 minutes or until the pastry is golden brown. 
 4 Allow the pastry case to cool completely on the baking tray. 
 5 Combine the cream cheese and icing sugar in a small bowl. 
 6 To assemble, spread the cream cheese mixture in the centre of the pastry. Arrange the fruits on top of the cream cheese. Glaze the top of the fruit by brushing them with the warmed jam. 
 Serve immediately. 
 Nutritional information per serving: 221 kilocalories, 929 kilojoules, 3.7g protein, 9g fat, 32.8g carbohydrates, 1.1.g fibre
Wynnie Chan is a British-trained nutritionist. If you've got a question for her or would like to be featured in this column, e-mail nutrition@scmp.com



Twist, wrap, cut and prick the handy puff-pastry sheet