Preparation: 15 minutes
Cooking time: 30 minutes
 

This recipe can be prepared with or without vegetables. 
Replace the carrots with julienned zucchini or celery. 
For a lighter version, substitute brick pastry for the puff pastry. 

1. Preheat the oven to 210° C (425° F)
2. Melt the butter in a saucepan and add the carrots and onions. Cover and let cook slowly.
3. Meanwhile, unroll the puff pastry and cut into quarters.
4. Cut the blue cheese into quarters, leaving the rind on.
5. Place a spoonful of the cooked vegetables on each pastry rectangle, along with a piece of blue cheese. Sprinkle with cumin.
6. Close up the pastry to seal in the ingredients well.
7. Combine the egg yolk with a spoonful of water; brush each pastry. Sprinkle with cumin. Bake in a hot oven for 15 minutes or until golden.