Arugula and Gorgonzola patties with pears

Ingredients for 1 servings:

• 100 g almonds, chopped
• 2 small pears, ripe, approx. 350 g
• 3 tsp lemon juice
• 1 red chili pepper(s)
• 150 g arugula
• 175g Gorgonzola
• 200 g sour cream
• salt and pepper
• 80 g butter
• some fat for the molds
• 6 sheets of filo pastry, approx. 125 g or yufka pastry or strudel pastry

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

as a starter or small snacks with sparkling wine, makes 12 pieces

Roast the almonds in a dry pan, turning them over, then let them cool on a plate. Wash, peel, and quarter the pears. Cut out the cores and cut the pears into small wedges, drizzle with lemon juice. Deseed and finely chop the chili pepper. Wash the arugula, spin or shake dry, and set a few leaves aside for decoration. Roughly chop the rest. Dice the Gorgonzola and mix with the sour cream, pears, chili, and chopped arugula, then fold in the almonds. Season to taste with salt and pepper. Melt the butter, brush the pastry sheets with a little butter, and stack three sheets on top of each other. Cut out circles of dough from the sheets that fit into a greased muffin tin and overhang slightly. Press the dough into the holes and spread the filling on top. Bake the patties on the lowest rack of a preheated oven for about 25 minutes at 180°C (top/bottom heat), or 160°C (fan oven). The patties should be golden brown. Arrange on the remaining arugula and serve. We’ve been serving these patties for years at our Christmas Eve champagne reception. I’ve also made them in mini muffin cups.