Puff pastry pies with gorgonzola sauce

Name: Puff pastry pies with gorgonzola sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Plates (75 g each) deep-frozen puff pastry; 250 g Carrots; 2 stalks of celery; 20 g Butter; 250 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Gorgonzola cheese; 2 Shallots; 2 TABLESPOONS Olive oil; 100 ml White wine; 150 g Whipped cream; 7-10 Tbsp Thyme; 7-10 Tbsp Flour; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Plates (75 g each) deep-frozen puff pastry
250 g Carrots
2 stalks of celery
20 g Butter
250 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Gorgonzola cheese
2 Shallots
2 TABLESPOONS Olive oil
100 ml White wine
150 g Whipped cream
7-10 Tbsp Thyme
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry side by side on the worktop and allow to defrost for approx. 30 minutes. Place the plates on top of each other and roll out into a square (24 x 24 cm) on a floured work surface.
2
Cut into 4 squares (12 x 12 cm). Place them at a distance on a baking tray lined with baking paper, prick several times with a fork and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
3
manufacturer) bake for about 35 minutes. Take out and let cool down.
4
Clean and wash the carrots and celery and put aside some celery green for garnishing. Cut the vegetables into bite-sized pieces. Heat butter and sauté vegetables in it. Deglaze with 75 ml broth and steam for about 10 minutes.
5
Season with salt, pepper and sugar.
6
Plucking gorgonzola. Peel and finely dice the shallots. Heat the oil and sauté the shallots. Add wine, 175 ml stock and cream, reduce sauce to about 200 ml. Mix in approx. 2/3 of the gorgonzola with the blender.
7
Season to taste with salt and pepper.
8
Cut an opening in each pie with a knife. Fill in the vegetables, drizzle with the sauce and sprinkle with the remaining cheese. Garnish with celery green and possibly thyme.