Cheese pastry
- Lulu Grimes
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
0 reviews
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Use any leftover cheese in this effortless pie – you don’t need a huge amount, so if you’ve got cheese with a strong flavour, a little goes a long way
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Try our cheeseboard slices, then try our leftover cheese pies, cheese straws, cheese and potato pie, Christmas cheeseboard and more cheese recipes.
Each pot of Paysan Breton Cream Cheese is produced in Brittany to a traditional French recipe using the finest ingredients, creating an unrivalled fresh and natural flavour, along with a luxurious whipped texture that melts in the mouth. Available at Waitrose & Partners, M&S, Sainsbury’s, Morrisons, Ocado and Booths. paysanbreton.co.uk
Cheese pastry
Ingredients
Nutrition
- 1 sheet all-butter puff pastry
- 2 large handfuls leftover cheese
- 3 tbsp Paysan Breton Cream Cheese with French Sea Salt
- 4 tbsp bread and butter pickles or chopped burger pickles
Nutrition: per serving
- kcal484
- fat34.3g
- saturates18.4g
- carbs30g
- sugars4.8g
- fibre2.6g
- protein12.4g
- salt1.6g
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Method
-
step 1
Unroll the pastry on a baking sheet – you can leave it on its paper. Lightly score it halfway across so it looks like the pages of a book. Lightly score a 1cm border around the edge.
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step 2
Grate (or cut into small cubes) the cheese into a bowl, add the Paysan Breton Cream Cheese and squash everything together. Add the bread and butter pickles or chopped burger pickles (you can also use leftover onion chutney or similar instead). Pile this mixture into the centre of one half of the pastry, keeping it inside the border, then grind over some black pepper.
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step 3
Fold over the top of the pastry and press down the edges, crimping with a fork if you like. Bake at 200C/180C fan/gas 6 for 20-25 mins until the pastry is golden and cooked through. Cool for 5 mins, then cut into thick slices. Serve with salad, if you like.
Try our Christmas leftovers recipes to reduce your waste.
Authors
Lulu GrimesManaging editor
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