I'd highly recommend watching my Instagram video (linked in the tips above) before making this. It makes the cutting and folding process so much easier to understand!

Firstly, place the sheet of puff pastry down and, with the longest side of the pastry sheet facing you, place a whole bar of mini egg chocolate right in the centre. I trimmed the edges of my pastry a little so I didn’t have excess - the sheet should essentially be the width of 3 of the chocolate bars.

Cut out the corners out of the pastry so you're left with a '+' shape and your chocolate bar perfectly in the middle. Then cut 1.5cm horizontal strips down the left and right flaps of pastry.

Fold over the very top and bottom pastry flaps and then alternate folding over the left then right strips all the way down - this will create the plait effect.

Brush the top all over with beaten egg.

Bake in a preheated over (200C fan / 220C) for 20-22 minutes, covering with foil after 10-12 minutes.

Melt extra chocolate, if you fancy (50g should do it) and drizzle it all over the top along with some crushed mini eggs.

Slice it up and enjoy warm. Enjoy!