2 Servings
10 mins
30 mins
40 mins
Preheat your oven to 180°C. While it warms, cut the pastry into 8 equal rectangles and chill them until you are ready to assemble the dish.
In a frying pan, gently melt the butter over medium-low heat. Add the French shallots with a pinch of salt and sauté for about 1 minute. Then, incorporate the diced pear and bacon, cooking for an additional 6-8 minutes until both ingredients are softened and slightly caramelized. Once done, remove from heat and allow the mixture to cool slightly.
Next, take four of the pastry rectangles and evenly distribute the pear and bacon mixture over them. Sprinkle cheese on top of the filling, followed by a handful of chopped almonds. Place the remaining pastry rectangles on top of the filled ones. Apply an egg wash along the edges and press down with a fork to ensure a tight seal. For added texture, sprinkle some almond flakes on top.
Finally, brush the tops with more beaten egg and bake in the preheated oven for 25-30 minutes, or until the pastries are golden brown and cooked through. Serve them hot or warm alongside a fresh green salad for a delightful meal.