John Myers
Sausage – Puff Pastry Cake with Pears, Blue Cheese and Chorizo
The perfect sausage – puff pastry cake with pears, blue cheese and chorizo recipe with a picture and simple step-by-step instructions.
- 275 g Puff pastry
- 200 g Soft cheese with blue and white mold
- 200 g Sour cream
- 2 Pc. Pears fresh
- 80 g Chorizo sausage
- Salt
- Pepper from the grinder
- Preheat the oven to 200 °. Cover a baking sheet with parchment paper and roll out the puff pastry roll on it.
- Roughly chop the blue cheese in a bowl, chop up with a fork and mix with the sour cream. First taste the mixture and then carefully season with salt and pepper. Then distribute the mixture evenly on the puff pastry. Leave a narrow edge free.
- Peel, halve and core the pears and cut lengthways into 1-2 mm wide slices. Place the pear wedges on top of the cheese mixture. It is then hardly to be seen.
- It is best to buy the chorizo as a cold cut, otherwise cut it to your liking and distribute it on the pears. Place the baking sheet in the middle of the oven and bake the puff pastry cake for 20 minutes at 200 °.
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