These tasty little savoury snacks are quick and easy to make and are a great way to use up leftover Stilton just after Christmas. If you don’t have Stilton you can use any other crumbly blue cheese such as Blue Shropshire or Danish blue. The grated apple adds a touch a sharpness to counteract the rich and creamy flavour of the cheese - chopped pear or sweetened dried cranberries will work just as well. The puffs are best eaten warm from the oven or bake in advance then pop back into a hot oven for a few minutes to heat through before serving.
320g packet ready rolled sheet of puff pastry
125g Stilton, crumbled
1 apple peeled, cored and grated
Beaten egg, to glaze
Instead of the blue cheese and apple try grated mature Cheddar cheese and a spoonful of pickle or tomato chutney.
Preheat the oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Sprinkle a baking sheet with a little cold water.
Unroll the sheet of puff pastry and cut into 8 squares. Place some crumbled cheese and grated apple on one side of each square leaving a 1cm border.
Brush a little water around the edges of each square. Fold the pastry over to enclose the filling, pressing the edges together to seal. Use the prongs of a fork to crimp the sealed edges.
Place the pastries on the baking sheet and glaze with beaten egg. Bake for 15-20mins until risen and golden. Serve warm or cold.