Paneton Bakery owner, Dominique Colombie set up his first patisserie, La Tarterie, in Auckland's Kyber Pass in 1986. French-born Dominique learned the art of making pastry from his father, whose Patisserie Colombie was an institution in the village of Montesquieu-Volvestre in South-west France.

Today, Paneton enjoys success as NZ's leading French Bakery combining the best traditional French baking with the best New Zealand ingredients.

They have built on their range of traditional French bread and patisseries by now offering Ready to Rise (frozen) pastries and Ready to Bake (parbaked) breads for the convenience of customers anywhere in New Zealand, including Moore Wilson's Fresh in Wellington.

At Paneton, Dominique is always looking to the future, to improve systems and technology in baking but managing to keep the business simple and concentrating on core products using the best ingredients and simple recipes that taste great.

Enjoy this tasty recipe featuring Paneton's ready-to-use pastry!

Preheat oven to 180℃.

Saute onions and carrots until softened.  Add cauliflower, lemon zest and spices and gently cook until cauliflower is tender. Turn off heat and stir through spinach, coriander and yoghurt.  Season with salt and pepper.

Cut pastry into 4 equal sections.

Divide filling between the 4 pastry rectangles.  Place on one half of rectangle, allowing the other half to be folded over to encase filling.

Brush with egg wash and bake until golden brown, approximately 20-30 minutes depending on your oven.

Serve with a green salad and dollop of yoghurt for dipping.