Ingredients
• 4 beurre bosc pears
• 1/4 firmly packed cup (60g) brown sugar
• 1/4 cup (55g) caster sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon mixed spice
• 60g unsalted butter
• 375g block frozen puff pastry, thawed
• 250g aged cheddar, grated
• 1 egg, beaten with 1/4 cup (60ml) milk
• Warm honey, to serve
Method
1. Preheat oven to 200°C. Line a large baking tray with baking paper.
2. Peel, core and thinly slice the pears. Place in a bowl with the sugars, lemon juice and spices, then toss well to coat. Melt butter in a large pan over medium heat. Arrange pears in a single layer, reduce heat to low and cook, turning, for 4-5 minutes until tender. Cool.
3. Roll out pastry to a 25cm x 40cm rectangle. Halve pastry lengthways to make 2 long rectangles. Place 1 rectangle on the baking tray and prick with a fork, leaving a 1cm border. Scatter half the cheese within border, top with cooled pears then scatter with remaining cheese. Brush border with egg wash.
4. Gently fold remaining pastry rectangle in half lengthways and use a sharp knife to make cuts at 2cm intervals in the folded side, leaving a 2cm border on the unfolded style. Carefully unfold the pastry and place over the filling, pressing the edges to seal – the cuts in the pastry should separate slightly to reveal some of the filling.
5. Brush all over with remaining egg wash and bake for 25 minutes or until puffed and golden. Rest for 5 minutes, drizzle with honey, slice and serve.
