Puff pastry pockets with pear-gorgonzola filling on lamb's lettuce

Name: Puff pastry pockets with pear-gorgonzola filling on lamb's lettuce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 discs (à 50 g) deep-frozen puff pastry; 4 Pears; 60 g Gorgonzola cheese; 30 g Walnut kernels; 200 g Lamb's lettuce; 3 TABLESPOONS Pear vinegar; 6 TABLESPOONS Walnut oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg Yolk

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 discs (à 50 g) deep-frozen puff pastry
4 Pears
60 g Gorgonzola cheese
30 g Walnut kernels
200 g Lamb's lettuce
3 TABLESPOONS Pear vinegar
6 TABLESPOONS Walnut oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg Yolk

Directions

1
Place the puff pastry slices next to each other and defrost. Wash the pears, grate them dry, quarter them and cut out the core. Cut 3 pears and gorgonzola into cubes. Chop walnut kernels.
2
In a pan without fat roast golden yellow and take out. Mix 20 g nuts, gorgonzola and diced pears, season with pepper.
3
Wash and clean the lamb's lettuce, spin dry and place in a salad bowl. Add pear quarters and the remaining nuts to the salad. Put pear vinegar in a bowl and season with salt and pepper.
4
Beat down walnut oil.
5
Place the filling on one half of each slice of puff pastry. Whisk the egg yolks with 1 tablespoon of water. Spread the edges of the pastry with it. Fold the other half of the puff pastry over the filling. Press the edges firmly together with a fork.
6
Spread the puff pastry pockets with egg yolk and score the top at a slight angle with a knife. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown.
7
Pour the vinaigrette into the salad and fold in. Arrange salad and puff pastry pockets on plates.