Roll out the puff pastry onto a floured surface and cut a square about 20cm and then cut 4 by 2.5cm strips of pastry for each side.
Place the square on a baking tray lined with greased baking paper.
Whisk the egg and brush the edges of the pastry square with the egg and stick on the strips, making sure the edges don’t overlap. Cut off the excess pastry where necessary.
Fill the inside of the pastry case with pears, onions and blue cheese.
Bake for 30 minutes or until the pastry is golden.
Once cooked, garnish with rocket to serve.
Perfect as a simple lunch with a salad or as part of a bigger lunch spread.
