- 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
- 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.
If you don’t like blue cheese, try substituting with a vintage cheddar.
- Author: Cynthia Black
- Image credit: Amanda McLauchlan
- Publication: Notebook: