These individual vegetarian pastry puffs are delicious for a quick lunch, or make in batches for a delicate dinner party starter. Once blanched, the green beans retain their vibrant colour and crunch, pairing perfectly with the velvety texture of goat's cheese.
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Yields:
1 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
496
Ingredients
50g
trimmed green beans
1/4
375 g puff pastry block
40g
soft goat's cheese
1Tbsp.
chopped fresh mint
1
egg
Directions
Step 1
Bring a pan of water to the boil; cook trimmed green beans for 3min. Drain; plunge into ice-cold water, drain again and pat dry. Preheat oven to 200°C (180°C fan) mark 6.
Step 2
Roll out the puff pastry on a floured surface to make a rough 12cm square. Put pastry square on a baking sheet. In a small bowl, mix the soft goat's cheese, chopped fresh mint and seasoning.
Step 3
Spread cheese mixture in a strip diagonally across pastry, then lay beans on top of cheese in a neat bundle. Brush visible pastry with beaten egg, then fold two opposite corners over beans to enclose. Brush pastry with egg. Bake for 15-20min until golden.
Get ahead
Make and egg-glaze the pastry bundle (do not cook) up to 2hr ahead.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
