How delicious – further Christmas cheese recipes!
We usually use Stilton but I wanted to branch out a bit so we used Shropshire blue which was deeply satisfying. Make sure you use store bought puff pastry; in my opinion, there aren’t many reasons to make your own from scratch, and this isn’t one of them.
Whip up a batch of these for your next party – adapted from Aida Mollenkamp.
Serves about 10 peckish drinks-and-canapés guests
500g puff pastry
2 large ripe pears, finely diced
1 medium onion, finely diced
1 tbsp thyme leaves, finely chopped
200g your favourite blue cheese
- Heat a little olive oil in a heavy bottomed frying pan and fry the onions with plenty of pepper and a bit of salt until dark, about 15 minutes. Add the thyme and cook for a further couple of minutes.
- Add the diced pear and stir briefly until warmed through. Set aside.
- Set the puff pastry out on a floured surface. Take cookie or pastry cutters and cut out as many circles as you can from the pastry – ours was about 1 1/2 inches and we got about 50-ish circles. Place them on a baking tray lined with grease proof paper and top each of these with a small amount of the pear mixture. Crumble the cheese generously on top.
- If you have extra pastry and cheese, make some extra plain cheese puff pastries to add to the mix!