Sprout and stilton puffs

Name: Sprout and stilton puffs
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 2 servings
Cuisine: ['British']
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

https://www.coop.co.uk/recipes/sprout-and-stilton-puffs

Vegetarian

Not sure about sprouts? Prepare to be converted

Feeds 2
Ready in 1 hour 5 minutes

Each serving contains

Energy
24%
2037kj 489kcal
Fat
High 50%
35.1g
Saturates
High 62%
12.4g
Sugar
Low 50%
2.4g
Salt
Med 50%
1.1g

% of adult’s reference intake | Carbohydrates per serving : 30g

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Ingredients
Method

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