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Sprout and stilton puffs

Sprout and stilton puffs


Not sure about sprouts? Prepare to be converted

  • Feeds 2 Feeds 2
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    2037kj 489kcal
  • Fat
    High 50%
  • Saturates
    High 62%
  • Sugar
    Low 50%
  • Salt
    Med 50%

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


  • 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


  1. 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
  2. Add to the bowl with the shallot and soft cheese then crumble in the Stilton. Season with freshly ground black pepper and mix
  3. On a lightly floured surface, cut the puff pastry sheet in half. Divide the filling between each pastry sheet, leaving a 1cm border
  4. Beat the egg and brush onto the pastry border
  5. Fold the pastry over the filling to enclose it, and press the back of a fork along the edges to seal
  6. Put the parcels on a baking tray, brush over the remaining beaten egg to glaze, then chill in the fridge for 15 mins
  7. Meanwhile, preheat the oven to 200C/fan 180C/Gas 6
  8. Bake the pastries for 20-25 mins, until risen and golden

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