Ingredients for 4 servings:
• Pre-packaged puff pastry sheet
• 4, 115 g cans of Calvo Squid in Ink or in American Sauce.
Preparation
Divide the pastry sheet into 2 sections and stretch.
Line the bottom of a dish with one half. Fill with the squid, leaving 2 cm around the edges, and close with the remaining pastry sheet. Moisten and roll the edges.
Prick the surface with a fork and make a 1 cm hole in the center so the pastry does not split while cooking.
Drizzle the top with olive oil and bake for 25 – 30 minutes, until lightly golden. Remove from oven and drizzle again with oil.
