Serves 4
2 frozen puff pastry sheets, thawed and cut into 4 squares
300g soft goat’s cheese
2 eggs, plus 1 extra, lightly beaten, for brushing
Sea salt and cracked black pepper
2 pears, thinly sliced on a mandolin
40g pine nuts, finely chopped
2 handfuls flat-leaf parsley leaves
2 tbsp finely shredded lemon zest
1 tbsp chives, finely chopped
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Honey, for drizzling
1 Preheat oven to 200C/Gas 6. Place the pastry on two lightly greased baking trays lined with nonstick baking paper. Place the goat’s cheese, 2 eggs, salt and pepper in a bowl and mix to combine. Spread the goat’s cheese mixture onto the pastry squares, leaving a 1cm border. Brush the edges