Makes: 1 pie
sheets of puff pastry
shots cooking cream
Salt and pepper
- Wash the Brussels sprouts and remove any bad leafs. Cut them in half and blanch in boiling water. Rinse under cold water – that will them to remain green and crunchy.
- Line the puff pastry in a pan.
- Whisk together egg and cream. Crumble the Roquefort and to the egg/cream. Season with salt, pepper and nutmeg.
- Spread the Brussels sprouts on the puff pastry then pout the egg/cheese mixture on top. Bake for 20 minutes on 350F. The top should be slightly brown.