Stilton puffs Recipe
- plain flour, for dusting
- 1 x 380g/13oz ready-made puff pastry sheet
- 300g/10½oz Stilton
- 1 free-range egg, beaten
- 100g/3½oz parmesan, freshly grated
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment
- On a lightly floured surface, roll out the pastry to 30cm/12in x 23cm/9in.
- Cut the pastry into four strips lengthways and then six across, leaving you with 24 rectangles of pastry.
- Crumble the Stilton into a bowl and crush with a fork.
- Put a heaped teaspoon of the cheese into the centre left of each rectangle, brush the edges with the egg wash.
- Fold the pastry over the cheese and crimp the edges to seal and place onto the lined baking tray.
- Brush the outside with the beaten egg 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.
