Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times.

7. Brush the tops of the dough with egg glaze and sprinkle with coarse sugar. Bake for 30 minutes, or until the pastry is golden brown and the filling starts to bubble out of the vents.