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Blue cheese and quince pastries with pear and rocket salad
Blue cheese and quince pastries with pear and rocket salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Blue cheese and quince paste combine for a flavorful and irresistible pie.
Ingredients:
  • 2 sheets (25cm) ready-rolled butter puff pastry, just thawed
  • 100g quince paste, cut into 4 slices
  • 150g blue cheese (South Cape cheese in a log), sliced into 12 pieces (see note)
  • 1 egg, lightly whisked
  • 2 tsp sherry vinegar
  • 9.20 gm walnut oil
  • 9.20 gm extra virgin olive oil
  • 50g baby rocket leaves
  • 1 small pear, thinly sliced
  • 18.40 gm walnuts
Instructions:
  • Preheat oven to 200°C. Cut eight 11.5 cm diameter discs from the pastry using a small bowl or saucer as a guide.
  • Prepare a baking tray with parchment paper. Arrange 4 pastry discs on the tray. Add a slice of quince paste and 3 slices of cheese on each disc, leaving a 1cm border. Brush edges with egg wash. Top with the remaining pastry discs and press the edges with a fork to seal. Brush the entire surface with egg wash, make a small slit on the top of each pastry. Season with sea salt flakes and black pepper. Chill the pastries in the freezer for 5 minutes, then bake in a preheated oven for 20 minutes until golden and puffed.
  • In a small bowl, blend the vinegar and oils. Season with salt and pepper to taste. Toss rocket, pear, and walnuts in a medium bowl with the dressing. Gently mix to combine. Serve the pastries with the pear and rocket salad.

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