Sprout & Gruyere Pasties
A quick, festive puff-pastry pasty filled with shredded sprouts, spring onion, Gruyère and a little butter for richness. Crisp, cheesy and deeply savoury — perfect as a canapé or warm snack.
They pair perfectly with this Screaming Betty Vermentino from Forest Wines. Use code ‘CCCWINES15’ for 15% off your order with Forest Wines.
Over 18s only - Please drink responsibly.
Makes 8 little pasties.
P.s. This is Day 11 of my ‘12 Days of Sproutmas’ series on socials!
Tips & Tricks:
Pastry: Keep the puff pastry cold for tidy shaping and good rise. Feel free to make your own if you prefer!
Sealing: Press the edges firmly with a fork and makes sure they’re properly sealed to prevent leaks.
Cheese swap: Comté or mature cheddar work well if you don’t have Gruyère.
Serving: Best eaten warm so the cheese is soft and melty, but they do reheat really well in the air fryer, or a couple of minutes in a hot oven.
Ingredients.
Approx. 100g / 1 cup Gruyère cheese
Approx. 6 Brussels sprouts
1 spring onion
1 sheet ready-rolled puff pastry
1 egg, beaten
1 tbsp butter
Salt and freshly ground black pepper
Flour, for dusting
Equipment.
large oven tray
baking/parchment paper or a silicone mat
pastry brush
sharp knife & chopping board
Method.
Heat the oven to 200°C fan / 220°C conventional / 430°F.
Unroll the puff pastry sheet and cut it in half both ways so you have 4 rectangles, then cut each rectangle in half again so you have 8 evenly-sized rectangles/squares.
Place them on a lightly floured surface. Brush a 1 cm border of beaten egg around the edges of each piece.
Shred the sprouts, slice the spring onion and cube the Gruyère.
Working on one half of each pastry rectangle, add a small handful of shredded sprouts, some spring onion, a few cubes of Gruyère and a little butter within the egg border. Season with salt and black pepper.
Fold the empty half of pastry over the filling and align the edges. Don’t be afraid to pull it over and manipulate the dough gently so it closes. Press firmly with a fork to seal all the way around.
Transfer the pasties to a lined baking tray. Brush the tops with beaten egg and prick once with a fork.
Bake for 20 minutes until golden, risen and crisp. Enjoy warm.
