Brocolli and Blue Cheese Puffs
1. Cook the brocolli in boiling salted water for 2 minutes until almost tender. Drain, rinse with cold water, and drain again. Preheat the oven to 220C (425F/ Gas7).
2. Cut the pastry in quarters. Pile the broccoli at one end of each oblong, leaving a border. Add the blue cheese and creme fraiche. Season with pepper and a few grains of salt (bear in mind the cheese is quite strong).
3. Brush the pastry edges with water. Fold over the uncovered halves of pastry, press edges together to seal, and transfer to a dampened baking sheet. Make a few slashes in the tops and glaze with creme fraiche. Bake for 30 minutes until puffy, crisp, and golden.
Recipe courtesy of 'Grown in Britain Cookbook' published by Dorling Kindersley. Visit the DK site to buy the book
175g (6oz) brocolli, cut into tiny florets
375g (13oz) sheet ready-rolled puff pastry (about 23 x 40cm/ 9 x 16in)
100g (3 1/2oz) creamy blue cheese of your choice, crumbled Buy Now
6 tbsp creme fraiche, plus extra for brushing
Salt and freshly ground black pepper
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The Big Cheese
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