300 g Jerte cherries
800 g puff pastry dough
250 g roquefort
150 g cheese spread
8 cracked walnuts, without shell
4 tablespoons brandy
1/2 glass cream
1 yolk

Clean and bone the cherries. Boil for 2 minutes with the brandy. Dissolve the roquefort with the cream, add the spread cheese, knead until getting a soft cream. Add the cherries and their juice, the walnuts (minced, except for some, put aside for garnishment). Pull out the puff pastry on a surface where some flour has been spread. It has to be about 1/2 cm deep, cut rounds (about 6 cm diametre), wet the edges. Each pastry must be made of two of these rounds. Use a glass of a smaller diametre than that of the rounds to draw a top, paint that surface with whipped egg, put in a wet tray and leave in the fridge for 30 minutes. Cook in the oven at 200ºC for 10-15 minutes until puffy y golden. Remove the top of the pastries with a knife and fill. Garnish with a cherry.