Cut the puff pastry in a rectangle shape and prick the pastry by using a fork, utilize the extra pastry to make a border on the edges. Add a little milk or cream to the egg yolk so you can use it to brush the pastry. Bake the pastry in a preheated oven at 190°C until the pastry is browned, then remove from the oven and allow to cool. Meanwhile, heat a pan with a little oil and brown the onion, ginger, and spices. Add in the mince, season well with salt and pepper and toss until cooked through. Finally add the beans, herbs and caponata, mix well and remove from heat. Fill the tranche and sprinkle the cheese on, bake at 180 until browned and serve.

Recipe  by Aceline Media