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Fennel, Blue Cheese and Artichoke Puff Slice


Recipe Information

Prep. Time: 20 minutes and under
Makes: 6 servings
Total Time: 40 mins


Preheat oven to 200ºC, (180ºC for fan assisted), 400ºF, Gas Mark 6.

  1. Place fennel and onion wedges onto a baking tray, drizzle with oil and roast for 15 - 20 minutes until just tender - allow to cool. Raise oven temp. to 220ºC, (200ºC for fan assisted), 425ºF, Gas Mark 7.
  2. Roll out pastry to a rectangle approx. 30 x 25cm (12x10”) trim edges with a sharp knife and place on a baking sheet. Score a 2.5cm/1” border around edge.
  3. Scatter fennel, onions and drained artichoke hearts over pastry within the border then crumble over the cheese. Brush border with beaten egg and bake for 18-20 minutes until pastry is risen and golden brown. Serve hot or cold - cut into wedges.


  • 1 x 500g Block Jus-Rol™ All Butter Puff Pastry Thawed 
  • 2  fennel Trimmed and cut into 8 wedges each [if bulbs are big use one and a half]
  • 2 Medium red onions Peeled and cut into wedges  
  • 1 Jar artichoke hearts Drained 
  • 200g blue cheese we recommend cashel blue or shropshire blue