Percorino Cheese & Brussels Sprouts
- Ingredients:
- 1 lb brussels sprouts
- 2 finely chopped spring onions or 1 finely chopped leek
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh thyme
- 3/4 cup grated Pecorino Romano cheese
- 2 sheets of puff pastry, defrosted
- Preparation:
- Preheat oven to 375
- Ideally, grate the Brussels sprouts in a food processor. If you don't have a food processor you can slice each brussels sprout very thinly so the texture is similar to a vegetable that has been grated. Over medium heat, saute brussels sprouts and onions/leeks in olive oil or butter until soft, about 5 minutes. Add salt, pepper and thyme. Let cool then stir in cheese.
- Lay 2 sheets of puff pastry on a baking sheet so they form a rectangle. In order to fit the puff pastry on the baking sheets, the pastry might have to overlap slightly in the middle.
- Spoon the brussels sprouts mixture down the center of the dough, leaving a 1 1/2 inch border. Fold the long sides of the dough over so they slightly cover the brussels sprouts, then fold the two short sides of the dough over, pinching together the dough in the four corners to seal the pastry.
- Bake 30-35 minutes until the puff pastry is nicely browned. Serve warm or at room temperature.
ingredients, brussels sprouts, spring onions, salt, pepper, thyme, romano cheese, pastry, preparation
Taken from www.epicurious.com/recipes/member/views/percorino-cheese-brussels-sprouts-52665341 (may not work)