FRIJE

Instructions

• 1.   Step 1
  A) Make a quick béchamel sauce:
  Step 2
  1- Dissolve the cornstarch in a little milk.
  Step 3
  2- Bring the remaining milk to a boil.
  Step 4
  3- When it is very hot, pour in the dissolved cornstarch and stir constantly with a whisk or wooden spatula until the mixture thickens.
  Step 5
  4- Remove from heat at the first boil; add the grated gruyère cheese and optionally butter, and let cool.
  Step 6
  B) Roll out the puff pastry to obtain 4 rectangles of approximately 2 to 3 mm thick.
  Step 7
  C) Spread the cooled béchamel sauce on one half of each rectangle, leaving a small border.
  Step 8
  Moisten this border with a little water.
  Step 9
  Fold the rectangle over the filling and press the edges with a fork to seal.
  Step 10
  Brush with beaten egg, being careful not to let it drip onto the edges; this would prevent the puff pastry from rising as much. Make a few cuts.
  Step 11
  Bake in a preheated oven (200 to 225°C) for 20 to 30 minutes.
  Author's note
  Possible variations: Add 100 g of diced cooked ham or sautéed button mushrooms to the filling.

Nutritional information *