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  • 2 Tbl. butter
  • 6 cloves of garlic, peeled and thinly sliced
  • 7-8 Tbl. marscapone
  • 4 heaped Tbl. finely ground Parmesan
  • 2 tsp. made English mustard
  • 3/4 lb. chilled ready-rolled puffed pastry
  • 1 free-range egg, beaten



Step 1

Preheat oven to 450
Melt the butter in a shallow pan, add the garlic and cook over moderate heat, stirring occasionally until it is soft and pale-gold in color. Tip the garlic and butter in a bowl and leave to cool. When it is no longer hot enough to melt the mascarpone, mix with the cheeses (saving 1 Tbl. Parmesan for later) and the mustard and season with salt and pepper. Set aside.

Unroll the pastry and lay flat. Cut the pastry in four length-ways, then cut each piece into six equal pieces. Put a heaped teaspoon of the mixture on 12 of the squares, dampen the edges with the beaten egg (milk or water will not seal them tightly enough), then lay a second square on top of each.
Press tightly around the edges to seal; if any filling escapes just poke it back in and wipe the pastry edges.
It is essential they are sealed well otherwise the filling will ooze out during cooking.
Transfer to a baking sheet, brush with beaten egg and scatter the remaining Parmesan.
Bake in an oven preheated to 450 degrees for 10-15 minutes till puffed and golden. Serve immediately


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