Sprout and stilton puffs
https://www.coop.co.uk/recipes/sprout-and-stilton-puffs
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Feeds
2
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Ready in
1 hour
5 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 30g
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Ingredients
- 1/2 shallot, peeled and finely chopped
- 1 tbsp Co-op olive oil
- 40g Co-op British Brussels sprouts, trimmed and thinly sliced
- 30g Co-op light soft cheese
- 25g Co-op mature blue Stilton
- 1 x 320g sheet puff pastry
- 1 Co-op British egg
Method
- 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 1cm 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
- Meanwhile, preheat the oven to 200C/fan 180C/Gas 6
- Bake the pastries for 20-25 mins, until risen and golden
