Cheese filled pastry
Instructions
Roll out the puff pastry to form a rectangle.
Chop the celery and cut the bacon into small cubes.
Melt the butter in a pan, add the chopped celery, pancetta, stirring and cooking for about 10 minutes.
Let cool and then add to the mixture the Gruyere and fontina cheese cut into cubes.
Place the filling in the center of puff pastry that is closed to roll folding the edges over each other after having moistened with some broth.
Bake at 230° c for 15 minutes, then at 170 degrees for another 30 minutes.
Ingredients and dosing for 4 persons
- 1 pack of frozen puff pastry
- 100 g of bacon (sliced from 100 g)
- 2 ribs of celery
- 30 g of butter
- 150 g of emmenthal cheese
- 150 g of fontina cheese
- 1 cup of broth
- Salt
- Pepper