from the ABC’s “The Cook and the Chef”, March 5, 2008

Serves 4 dependant on size
375 g puff pastry (makes 8 rectangles)
100g crème fraîche
200g sharp cheddar, finely grated (Vintage Mersey Valley is perfect for this dish)
100g whole walnuts in the skins, roasted then rubbed while hot in a tea towel to take off the bitter skins, chopped
100g quince paste, chopped into small squares

1. Preheat oven to 220°C (200°C fan-forced).

2. Cut 10 x 4 cm rectangles of pastry and place on a baking tray lined with baking paper.

3. Prick all over with a fork. Bake in preheated oven for 20 minutes or until golden.

4. Remove from oven and allow to cool.

5. Take excess pastry out of the centre to reduce the amount of pastry in the finished dish if desired.

6. Combine crème fraîche and cheddar together, stirring to a smooth paste.

7. Split the pastry rectangles in half and spread half the crème fraîche mixture on the lower halves, top with half the quantity of quince paste and walnuts and sandwich together with the pastry tops.

8. Top with the other half of the crème fraîche mixture and sprinkle the remaining half of quince paste and walnuts place in the oven at 200C for 3 minutes or until the cheese begins to melt.

This is a super rich dish but perfect match for a good Cabernet Shiraz wine from the Barossa.