FRIJE

Instructions

• 1.   Prepare a quick béchamel sauce:
• 2.   Dissolve the cornstarch in a portion of the cold milk.
• 3.   Boil the milk in the microwave, duration varies depending on the microwave's power.
• 4.   Pour the milk/cornstarch mixture into the boiling milk.
• 5.   Mix and heat for 1 minute at full power in the microwave. If necessary, heat again.
• 6.   Season and add the grated gruyère cheese and optionally the oil, then let it cool.
• 7.   Roll out the puff pastry to obtain 4 rectangles of approximately 2 to 3 mm thick.
• 8.   Fill one half of each rectangle with the cooled béchamel, leaving a small border.
• 9.   Moisten the border with a little water.
• 10.   Fold the rectangle over the filling and press the edges with a fork to seal.
• 11.   Brush with beaten egg, being careful not to let it drip onto the edges; this would prevent the puff pastry from rising. Make a few cuts.
• 12.   Bake in a preheated oven (200 to 225°C) for 20 to 30 minutes.

Notes & Suggestions

• Author's note: Possible variations: Add 100 g of diced cooked ham or sautéed button mushrooms to the filling.
• 14/10/22: 225°C too cooked after 15 minutes.

Nutritional information *