Saturday, 23 July 2016

Cheese Puffs

These little puffs are delicious and can be made easily with almost any cheese and sheet or two of commercial puff pastry. Sometimes I use the leftover pieces of pastry from other dishes and squash them together to form pieces that are big enough to cut out circles. Mostly I use a softish blue cheese, however, a mixture of cheeses including something with a robust flavour will work just as well. This is also a good way to use up odds and ends of cheese that seem to be in the fridge. The unbaked puffs can be made and frozen.

The Process is Simple

Cut out circles of pastry and place a small amount of cheese on each circle. Usually cut out nine circles per sheet.

Fold each circle in half and pinch the edges together.

Roll the edge over and crimp or flute the edge with a skewer and pierce the top to let steam escape.

Place puff on a tray lined with baking paper, glaze with a little milk and sprinkle with poppy seeds.

Bake in a hot (200 deg C) oven until golden brown. If overfilled the cheese may leak out as shown here. Simply break the leaked cheese off and serve. 

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