If using shop bought pastry, follow the cooking instructions on the packaging.

To make your own pastry, put the flour and salt into a food processor and blitz. If you don’t have a food processor, mix the two in a large bowl with a wooden spoon.

Add the water gradually and blitz/mix until a pastry dough has formed. Tip out onto a clean and floured surface and bring together. Do not knead or work too much.

Wrap in cling film or beeswax paper and chill in the fridge for 30 minutes.

Grate your butter using a cheese grater and place in the freezer until you have rolled your dough out.

Retrieve your pastry from the fridge and lightly flour a clean work surface. Roll out your pastry into a circle around 1 inch in thickness.

Place the grated butter in and around the centre of your pastry circle.

Fold the bottom third of your pastry up to the middle, then the top third down to meet it. Secure the pastry seams by pressing them together gently – including the ends – to make sure the butter is firmly inside.

Gently roll the pastry to flatten and quarter-turn the pastry. Bring the bottom third up to the middle, then the top third down to meet it again.

Repeat step 8 again and then wrap in cling film or beeswax paper and chill for another 30 minutes to 1 hour.

Prepare two baking trays by lining them with greaseproof paper or baking parchment. Set aside.

When ready to use, repeat step 8 and then roll out until you have enough pastry to make 4 of your trees. Make sure as much of the butter is covered by pastry but don’t worry if a little is breaking free.

Using a sharp knife and a stabbing and slicing technique, cut the outlines of your trees out of the pastry. Use a pre-made stencil if necessary.

Place the 4 trees on a baking tray.

Bring together the remaining pastry, roll out again and cut out the other 4 trees.

Place them on the other baking tray. If you have any excess pastry, be sure to roll it together and divide into squares for more mini pizzas. Put these on a separate baking tray with greaseproof paper or baking parchment.

Put the baking trays in the fridge and chill for another 30 minutes to 1 hour.

Bake your trees for 15 – 20 minutes or until golden brown. Butter may well leak but do not worry too much. As long as you can see layers in your pastries, you have done well!

Your squares may take longer – make sure they are golden and crisp by the end.

Whilst your pastries are baking, make your pizza sauce.

Dice the onion and fry off in a small saucepan with olive oil over a medium heat. Add the garlic.

Add the chopped tomatoes and tomato puree. Allow to simmer for a couple of minutes, stirring regularly.

Add the Italian herbs or oregano to taste. Add the light brown sugar and Worcestershire sauce and stir in.

Season to taste with salt and black pepper (I used garlic pepper). Allow to simmer at a low heat until the sauce has thickened.

If grating cheese to top your pastries, do so now.

When your pastries are golden and crisp, take them out of the oven and turn the oven temperature up to 200 [370F] (for fan as well).

If there is excess butter from your pastries, drain from the trays over a sink carefully.

Take your pizza sauce off the heat and carefully spoon the sauce over your pastries using a small spoon.

Cover any excess pastry with the sauce too. If you have sauce leftover, put it in a tupperware box and keep for no longer than 4 days in the fridge.

If adding more toppings such as vegetables, do so now.

Rip up or sprinkle your chosen cheese over your pastries and place them back in the oven just until the cheese has melted.

Take your pastries out, sprinkle on some black pepper and fresh bay leaves if you have any.

Serve immediately.