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.