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Ingredients
- 500g puff pastry, ready-rolled
- 150g Emmentaler cheese
- 1 egg
- 8 shallots
- 1 tablespoon chopped thyme leaves
- Small knob butter
- Sea salt
- Black pepper
- Plain flour for rolling the pastry
Directions
- PREP - Peel and finely chop the shallots. Wash the thyme, strip the leaves and finely chop. Beat the egg. Grate the cheese.
- SOFTEN - Melt the butter in a small frying pan. Add the shallots and thyme leaves, sprinkle with a little salt and soften for about 6-8 minutes, stirring frequently. Remove from the heat and leave to cool.
- BRUSH - On a floured surface, unroll the pastry and brush with the beaten egg.
- FILL - Scatter the cooled shallots and grated cheese over the pastry, add a generous grinding of black pepper and fold the long sides over towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together so you have one long, fat strip.
- CHILL - Chill the pastry in the fridge for 15 minutes.
- 200˚C - PRE-HEAT THE OVEN TO 200˚C/180˚C FAN/GAS 6
- SLICE - Grease and line a baking sheet with baking parchment. Cut the pastry roll into 30 slices and lay them cut-side down on the parchment. Brush lightly with the remaining beaten egg.
- BAKE - Bake for 10 minutes or until risen and golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 10 servings | |
| Calories 283 | |
| Calories from Fat 176 | 62% |
| Total Fat 19.51g | 24% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 131mg | 5% |
| Potassium 39mg | 1% |
| Total Carbs 22.76g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.41g | 0% |
| Protein 4.23g | 7% |
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