PREPARATION

Preheat oven to 200°C (th. 6/7).

Chop the endives, then sauté them in butter for 5 minutes. Peel the pears, cut them in 4, remove the seeds. Cut each quarter into 3 slices. Lemon them as you go. Cut the cantal into small cubes.

Gently mix the endives, raisins and diced cantal in a bowl, salt and pepper. Place 6 pear slices in the centre of each leaf patch, top with the endive preparation and close the leaves by joining two opposite corners.

Beat the egg yolk with 1 tablespoon of water and brush the pastries. Bake for about 15 minutes.