The recipe for Basque puff pastry with Ossau-Iraty.
AOC since 1980, Ossau Iraty takes its name from the peak of Ossau and the forest of Iraty. It is produced in Béarn and the French Basque Country.
Uncooked pressed whole sheep's milk cheese, it seems to have been mentioned since the 1st century.
In the Middle Ages, various documents attest to the production of sheep's cheese near the city of Oloron. For many centuries, the region was known for its herds of sheep who pass, depending on the season, from the plain to the mountains. In the Middle Ages, each farmer produced his tome for personal consumption or for sale.
Faced with the threat of seeing their cheese disappear in the 1970s, a defense union for Ossau-Iraty was created in 1975!
The production period for Ossau Iraty is spring, for optimal tasting in summer, after maturing for 80 to 120 days… sometimes longer.
The recipe for Basque puff pastry with Ossau Iraty Ingredients :
- 2 puff pastry
- 200 g of Ossau-Iraty
- 1 sausage
- 1 bell pepper
- 1 pinch of Espelette pepper
- 1 onion
- 1 egg
1. Cut the onion, bell pepper and chorizo into small dice
2. Brown everything for ten minutes with a pinch of Espelette pepper
3. Cut the Ossau-Iray into small dice
4. Cut rounds of puff pastry and stuff them with the still raw cheese
5. Close and seal the edges
6. Brush with beaten egg
7. Bake for 20 minutes at 200°C
