Roquefort and walnut pastry puffs

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Informations pour la cuisson :
Difficulté : Medium
Coût : Medium
Ingredient(s) :
Receipt :

Pre-heat the oven to 220°C/425°F, gas mark 7. Cut 6 rectangles out of the puff pastry. Prick them with a fork, then brush with tomato purée. Top with 4 slices onions, 50 gr. of walnuts and 150 gr. of Roquefort. Pinch two of pastry corners together. Brush the entire pastry puff with egg yolk and cook for about 15 mins.