Roquefort Feuilleté

Serves 6

25g (1oz) butter

225g (8oz) onion, skinned & sliced

60ml (4 tbsp) single cream

15ml (1 tbsp) chopped fresh rosemary

Freshly ground black pepper

175g (6oz) Roquefort cheese, crumbled

225g (8oz) ready-rolled puff pastry

1 egg, beaten

1.  Melt the butter in a pan and cook the onion until it softens and begins to brown. Drain on absorbent kitchen paper and cool.

2.  Mix together the cream, rosemary and pepper, crumble the cheese into the mixture.

3.  Place one sheet of the pastry on a baking sheet.

4.  Spread the onion on the pastry, leaving a clear rim around the edge. Spoon over the cheese mixture. Brush the edges with beaten egg, then top with the second piece of pastry, sealing well. Trim any excess pastry and knock up the edges. Glaze the feuilleté with the remaining egg. Make a few holes in the top to allow steam to escape.

5.  Bake in the oven at 220°C (425°F) for 15 minutes, or until well browned. Reduce the oven temperature to 180°C (350°F). Cover the feuilleté loosely with foil and bake for a further 10 minutes. 

Serve hot or cold.