Puff pastry bags with chard and blue cheese

Be multitasking millennials, entrepreneurs and freelancers – something that many will identify with – leaves us with little time and energy for everything that goes beyond work. Within this maelstrom -of which we should not be proud but neither does it seem optional-, there is something that I refuse to give up: eating well and enjoying it. There are many recipes and facilities to combat “I don’t have time” in the kitchen without losing quality in what we eat. With some picaresque and common sense, you can even transform recipes a priori complex or laborious into something simple.

This is the case with this recipe: a couple of weeks ago I tried a chard and blue cheese gözleme at Gerald’s Bar (a place I recommend you go to if you go to San Sebastian). Gözleme is a kind of stuffed square popular in Turkey, its dough is soft and the filling of this particular one is very tasty, so much so that I wondered why I had never thought of combining Swiss chard with blue cheese. This is where the recipe for sachets comes from: we save the step of making the dough by using a sheet of ready-made puff pastry – the better its quality, the better the result – and we add a few raisins to give it a little sweet touch.

You will see that the quantity of this ingredient is variable, since the intensity of the different blue cheeses that we can use – ranging from Roquefort to Cabrales, passing through Gorgonzola or Stilton – is very different, so we will have to adapt it to the type of cheese (and to our palate). As always, the ingredients can be varied: spinach, boiled egg, ham, tuna, onion, other cheeses, etc. They could be used for this filling. The recipe is calculated for four bags but you can divide the dough into eight squares and you will have a smaller bite that can be used as an appetizer.


For people with little time and desire to eat well.


For 4 bags

  • 1 square sheet of puff pastry
  • 1 bunch of chard (500 g approx.)
  • Between 60 and 120 g of blue cheese
  • 1 clove garlic
  • 1 egg
  • 1 small handful of raisins (optional)
  • Salt
  • Black pepper


  1. Wash the chard well and remove the stalks (reserve them in the fridge to prepare other dishes). Cut the leaves into pieces.

  2. Mince the garlic clove and lightly brown it in a pan with olive oil over medium-low heat.

  3. Add the chard and season with salt. Remove after a few minutes, when they are tender. Place in a bowl and let cool.

  4. Heat the oven to 220 ºC.

  5. While it is heating, drain as much water as possible from the chard with clean hands. Mix the chard with the raisins and crumbled blue cheese.

  6. Cut the puff pastry into four squares and place the filling in the center of them.

  7. Brush the edges with beaten egg and bring the four corners towards the center to close them. Brush outside to get a crispy golden coating.

  8. Bake for 20 min.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to defenderacomidista@gmail.com.

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