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.

Recipe «Blue cheese and quince pastries with pear and rocket salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.