Cheese and pastry are a winning combination especially if it's a light and airy puff pastry. Small bite sized tarts are ideal for a light lunch or snack and you may have already tried my savoury tarts.
So continuing the theme, I found this recipe for Feuilletées in my mother's Cordon Bleu Kitchen Book & Diary and yes, I had to look it up. It's a French term for a small puff pastry case with either a hot or cold savoury filling, and is usually served as finger food. This recipe uses Roquefort, one of the strongest of the blue cheeses but I went for Danish blue which has a milder flavour but is just as good with a glass of red wine!
You will need -
a puff pastry sheet
a slab of strong blue cheese (I used Danish blue)
1 egg (beaten)
Preheat your oven to 220ºC and line a baking tray with baking parchment.
Unroll your pastry sheet onto a board, cut it down the middle and brush half of it with water. Cut your cheese into 'fingers' and lay onto the pastry, leaving a gap in between each slice. (My 'fingers' were about 20mm x 80mm and I left a gap of 20mm in between each one).
Cover with the other half of the pastry and press down between each piece of cheese in order to seal the pastry together. Then cut out your 'fingers' using a sharp knife, place onto the baking tray and brush with the beaten egg.
Bake in your preheated oven for 15-20 minutes. Best eaten warm.
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