Easy four-cheese pie
Because you can never have too much cheese.
- 15 mins preparation
- 20 mins cooking
- Serves 6
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Ingredients
Easy four-cheese pie
- 2 sheets ready-rolled butter puff pastry
- 1/2 cup (35g) coarse fresh breadcrumbs
- 1 cup (100g) grated fontina cheese
- 1/2 cup (40g) finely grated parmesan cheese
- 80 gram blue cheese, crumbled
- 150 gram ricotta cheese
- 1/3 cup finely chopped fresh chives
- freshly ground black pepper
- 1 egg, beaten lightly
Method
Easy four-cheese pie
- 1While pastry is semi-frozen, place one sheet of pastry on a board and, leaving a 2cm border, cut slashes with a small, sharp knife 1cm apart.
- 2Place a second sheet of puff pastry on a greased oven tray; sprinkle with half the breadcrumbs, leaving a 2cm border. Top with the fontina, parmesan, blue cheese and, finally, small spoonfuls of ricotta. Sprinkle with chives, remaining breadcrumbs and black pepper.
- 3Place the marked pastry sheet over the cheese; press down lightly around edges. Freeze pie for 30 minutes or until firm.
- 4Meanwhile, preheat oven to hot, 220°C (200°C fan-forced). Brush the top of the pie lightly with egg. Bake pie in a hot oven for about 20 minutes or until golden brown. Serve with a crisp green salad, if desired.
Notes
Not suitable to freeze. Not suitable to microwave.
