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JW Recipes
What you need:
1/2 shallot, peeled and finely chopped
1 tbsp olive oil
40g Brussels sprouts, trimmed and thinly sliced
30g light soft cheese
25g mature blue Stilton
1 x 320g sheet puff pastry
1 egg
What you do:
Preheat the oven to 200 C/ 400 F/Gas mark 6
Gently fry the shallot in olive oil in a nonstick pan, until soft. Tip into a bowl. Turn up the heat a little, add the sprouts and fry for 2-3 mins.
Add to the bowl with the shallot and soft cheese then crumble in the Stilton. Season with freshly ground black pepper and mix.
On a lightly floured surface, cut the puff pastry sheet in half. Divide the filling between each pastry sheet, leaving a 1 cm border.
Beat the egg and brush onto the pastry border.
Fold the pastry over the filling to enclose it, and press the back of a fork along the edges to seal.
Put the parcels on a baking tray, brush over the remaining beaten egg to glaze, then chill in the fridge for 15 mins.
Bake the pastries for 20-25 mins, until risen and golden.