Blue cheese and quince pastries with pear and rocket salad

Cooking Salads Blue cheese and quince pastries with pear and rocket salad

The strong flavour of blue cheese plays with the sweet quince paste to create a winning pie.

Lables: Vegetarian Fish free Shellfish free Soy free
  1. Preheat oven to 200°C. Use a small bowl or saucer as a guide to cut eight 11.5 cm diameter discs from the pastry.
  2. Line 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.
  3. Meanwhile, 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.

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2 sheets ready-rolled butter puff pastry, just thawed
100g quince paste, cut into 4 slices
150g blue cheese , sliced into 12 pieces
1 egg, lightly whisked
2 tsp sherry vinegar
2 tsp walnut oil
2 tsp extra virgin olive oil
50g baby rocket leaves
1 small pear, thinly sliced
2 tbsp walnuts

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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