Parsnip & Blue Cheese Pasties

Ingredients

• 2 Large Parsnips, peeled and diced
• 1 Large Leek, thinly sliced
• 2 tablespoons Olive Oil
• 1 tablespoon Butter
• 1 teaspoon Fresh Sage, finely chopped
• 120g Blue Cheese, crumbled
• 1 teaspoon Dijon Mustard
• Salt
• Freshly Ground Black Pepper
• 1 Sheet Ready-Rolled Puff Pastry
• 1 Egg, beaten (for egg wash)
• Fresh Thyme Leaves (optional)

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat. Add the leek and cook for about 5 minutes until softened.
2. Stir in the diced parsnips and cook for another 8–10 minutes until almost tender.
3. Add the chopped sage, season with salt and black pepper, and cook for 1 more minute. Remove from the heat and allow the mixture to cool slightly.
4. Stir in the Dijon mustard and crumbled blue cheese until evenly combined.
5. Preheat the oven to 200°C (400°F).
6. Roll out the puff pastry and cut into four equal rectangles. Spoon the filling onto one half of each piece, leaving a border around the edges.
7. Fold the pastry over the filling to form pasties. Press the edges together with a fork to seal.
8. Brush each pasty with beaten egg and make a small slit on top to allow steam to escape.
9. Bake for 25–30 minutes until the pastry is puffed and deeply golden.
10. Serve warm with a simple green salad or roasted vegetables.

instructions_source: FoodieCookHub Original