You can be a bit free-form making these delicious pies to eat with mittens on. Make with store-bought puff pastry to keep it easy and quick.
| 2 | Bosc pears, peeled and thinly sliced |
| 1 T | butter |
| 2 T | light brown sugar |
| pinch | salt |
| 2 sheets | all-butter puff pastry, thawed |
| ½ c | toasted walnuts |
| ½ c | crumbled Gorgonzola |
| 1 large | egg, lightly beaten |
| Maldon or other finishing salt for topping |
Preheat over to 500ºF.
Melt the butter with the pears and brown sugar over low heat. Cook until the pears begin to caramelize. Reserve. Roll out the puff pastry to form two 12-inch squares. Cut each into 4.
Put equal amounts of pear mixture, cheese and walnuts on to each square, keeping to the centre. Brush the edges with melted butter, then fold opposite corners into the middle. Pinch to seal tight. (Some filling will be exposed.) Brush the tops with the beaten egg and sprinkle with finishing salt.
Place on a parchment-lined baking sheet and bake for 15 to 18 minutes, until puffy and golden brown. Serve warm or at room temperature. Wrap in foil to keep warm for a winter picnic.
Makes eight pastry.