Corguettes and Rougefort Pie

Corguettes & Roquefort pie

Ingredients

1. shortcut pastry
2. 6 corguettes
3. 125g of cream
4. 100g of roquefort
5. 1 egg yolk
6. salt, pepper, tarragon

The making

• get enough shortcrust pastry to make both the pie and a cover for it
• clean corguettes
• finely cut them and cook them in butter on low heat for around 5mins
• put the pastry in a pie tin after having buttered it
• remove the excedent of liquid from the corguettes and put them in
• grate the roquefort and add it in to the cream and egg yolk
• add salt pepper and chopped tarragon to it and pour on the corguettes
• cover with the rest of pastry from step #1
• cook in medium heated oven for around 35mins