Easy four-cheese pie

Because you can never have too much cheese.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


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


Easy four-cheese pie
  • 1
    While 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.
  • 2
    Place 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.
  • 3
    Place the marked pastry sheet over the cheese; press down lightly around edges. Freeze pie for 30 minutes or until firm.
  • 4
    Meanwhile, 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.


Not suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food