I have to admit, I was not overly impressed with the filling whilst I was making it. It looked a bit simple and boring. I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from Griddled Summer Vegetable Tart with Manchego Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch.
Well surprising these Marrow, Manchego Cheese, White Beans and Sage Pasties were delicious. I have to concur with my husband that I too also enjoyed it.
The following day, I used the last of the filling to make some into pithivier style, but you can also just top puff pastry sliced like a flat tart or pizza.
If you don't have marrows, or don't want to use them then use courgettes after all overgrown marrows.I am sharing this with Bake of the Week hosted by Casa Costello. and Tuma's Tongue Treats who is hosting My Legume Love Affair this month which was created by Susan and is now hosted by Lisa.
Marrow, Manchego Cheese, White Beans and Sage
For the filling
4 tablespoons olive oil
2 onions, minced
2 cloves garlic crushed
300g marrow, cored and diced
1 teaspoon dried sage
1x 400g cannelini beans, drained and rinsed
180g cheddar cheese and Manchego, grated
Salt and pepper to taste
Heat oil in a wide pan, then stir in the onions and saute until translucent, then stir in the garlic and marrow and sage and cook on medium heat until the marrow is soft with a little bit of bite.
Season to taste, then set aside to cool.
When cool, stir in the manchego cheese and fill your puff pastry as required
For the Pithivier
Use appropriate amount of puff pastry
Bake in oven gas mark 4/180oc for 25 - 30 minutes or until golden and puffed.