This ooey and gooey festive recipe is filled with two types of cheese and juicy pears.


Serves: 4

  • 1 sheet of puff pastry
  • 100g vintage cheddar
  • 100g Cashel blue cheese
  • 2 local pears
  • 30g sugar
  • 30g butter
  • 30g crushed pecans/hazelnuts
  • Fresh thyme to garnish
  • 1 egg to baste the pastry

For the compote

  • 300g fresh or frozen cranberries
  • 200g frozen cherries
  • 200g brown sugar
  • Juice and zest of 1 large orange
  • 1 star anise
  • 1 stick cinnamon


  1. Cut the pastry into four pieces (any shape you like).
  2. Place on greaseproof lined baking sheet, brush with beaten egg and bake in hot oven 200* for 15 minutes.
  3. Remove from oven and fill the centre with pears, blue cheese and grated vintage cheddar. Pop back into hot oven for a further 10 minutes until cheese is melted
  4. Bring all the ingredients for the compote to a boil and simmer for 5-7 minutes until fruit has burst.