Octopus ragout

Nothing is more fun than playing with your food. This octopus ragout is very easy. Step one is to defrost the puff pastry; count two sheets of puff pastry per person. Simply use a can of ragout and pour in into a ovenproof tin. Cut a circle from the puff pastry, this will be the body of the octopus. Cut the other sheet of puff pastry into long, thin pieces. This will be the tentacles. Place them on the sides of the tin. Roll the ends of tentacles slightly between your fingers, to make them even longer, rounder and thinner. Place the body on top of it, and use two pieces of black olives to form the eyes.

Drizzle the octopus with a bit of beaten egg and bake in for 25 minutes in the oven at 200 degrees Celcius. Enjoy!