Recipe: Wayne Good | Photography: Ashlee DeCaires
Ready rolled puff pastry (I use Paneton available from La Cave)
225g Roquefort cheese
1 tbsp brandy
2 tbsp thickened cream
50g walnuts, chopped
1 egg, beaten lightly with 1 tbsp of water
Crumble the cheese and mix with the brandy, cream and walnuts. Add pepper.
Cut the pastry into 12 squares.
Place the mixture into the middle of each square.
Moisten the edges with the egg wash and fold to form a triangle. Crimp the edges with a fork, making sure they are well sealed, and make 2 to 3 slits in the top.
Brush with the egg wash and place onto a greased oven tray.
Bake at about 200°C until golden and puffed.
Serve with your aperitif.