Ingredients
flour, for dusting
1 Pkg (500g / 2 sheets) puff pastry, thawed
300g blue cheese
1 egg, beaten
100g parmesan, freshly grated
Method:
Preheat oven to 400ºF (200ºC)
Line a baking sheet with parchment
Crumble the blue cheese into a bowl and crush with a fork.
On a lightly floured surface, roll out the pastry to two 10x10" squares.
(if using a block of dough - slide onto a pan and refrigerate for about 1 hour, until the dough is firm and rested). Use a floured, 2½" round cutter to cut 16 rounds out of each dough square.
Arrange the dough rounds on parchment lined baking pans, about 1" apart.
Brush each round with egg wash and divide the filling evenly between rounds. Fold the rounds in half over the filling and seal the edges well with your fingers. Seal again with the tines of a fork.
Brush the outside with the egg wash and grate the parmesan over each parcel. Make a little hole in the top of each parcel with the tip of a sharp knife.
Bake for 10-15 minutes until golden-brown all over.
