- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Advanced
The strong flavour of blue cheese plays with the sweet quince paste to create a winning pie.
Ingredients
- 2 sheets (25cm) ready-rolled butter puff pastry, just thawed
- 100g quince paste, cut into 4 slices
- 150g blue cheese (South Cape cheese in a log), sliced into 12 pieces (see note)
- 1 egg, lightly whisked
- 2 teaspoons sherry vinegar
- 2 teaspoons walnut oil
- 2 teaspoons extra virgin olive oil
- 50g baby rocket leaves
- 1 small pear, thinly sliced
- 2 tablespoons walnuts
Method
- Step 1Preheat oven to 200°C. Use a small bowl or saucer as a guide to cut eight 11.5 cm diameter discs from the pastry.
- Step 2Line an oven tray with baking paper. Place 4 pastry discs on the tray. Top each disc with a slice of quince paste and 3 slices of cheese, leaving a 1cm border. Brush edges with egg then top with remaining pastry discs. Press edges firmly with a fork to seal. Brush all over with egg. Cut a small slit in the top of each pastry. Sprinkle with sea salt flakes and ground black pepper. Place pastries in freezer to chill for 5 minutes. Bake in preheated oven for 20 minutes or until puffed and golden.
- Step 3Meanwhile, combine the vinegar and oils in a small bow. Taste and season with salt and pepper. Combine rocket, pear and walnuts in a medium bowl, pour over dressing and toss gently to combine. Serve pastries with pear and rocket salad.
- Vegetarian
Nutrition
2464 kj
Energy
40g
Fat Total
22g
Saturated Fat
15g
Protein
518.49mg
Sodium
9g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
If you don’t like blue cheese, try substituting with a vintage cheddar.
- Author: Cynthia Black
- Image credit: Amanda McLauchlan
- Publication: Notebook:
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