Name: Easy four-cheese pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 sheets ready-rolled butter puff pastry; 1/2 cup (35g) coarse fresh breadcrumbs; 1 cup (100g) grated fontina cheese; 1/2 cup (40g) finely grated parmesan cheese; 80 gram blue cheese, crumbled; 150 gram ricotta cheese; 1/3 cup finely chopped fresh chives; freshly ground black pepper; 1 egg, beaten lightly

Ingredients

2 sheets ready-rolled butter puff pastry

1/2 cup (35g) coarse fresh breadcrumbs

1 cup (100g) grated fontina cheese

1/2 cup (40g) finely grated parmesan cheese

80 gram blue cheese, crumbled

150 gram ricotta cheese

1/3 cup finely chopped fresh chives

freshly ground black pepper

1 egg, beaten lightly

Method

1.While pastry is semi-frozen, place one sheet of pastry on a board and, leaving a 2cm border, cut slashes with a small, sharp knife 1cm apart.

2.Place a second sheet of puff pastry on a greased oven tray; sprinkle with half the breadcrumbs, leaving a 2cm border. Top with the fontina, parmesan, blue cheese and, finally, small spoonfuls of ricotta. Sprinkle with chives, remaining breadcrumbs and black pepper.

3.Place the marked pastry sheet over the cheese; press down lightly around edges. Freeze pie for 30 minutes or until firm.

4.Meanwhile, preheat oven to hot, 220°C (200°C fan-forced). Brush the top of the pie lightly with egg. Bake pie in a hot oven for about 20 minutes or until golden brown. Serve with a crisp green salad, if desired.