Name Cheese puffs

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Cheese-puffsIngredients:
40 g/1 1/2 oz butter
1/2 teaspoon curry powder
25 g/1 oz flour
2 ml/7 fl oz milk
100 g/3 1/2 oz mature Gouda or
Cheddar cheese, grated
8 sheets of frozen cream puff
pastry
1 tomato
2 spring onions
25 g/1 oz mature Gouda cheese
or any full-favoured cheese,
grated and/or 2 tablespoons
sesame seeds


Preparation. Preheat the oven to 200 °C/400 °F. Place the individual sheets of puff pastry on the work surface to thaw.
• Melt 25 g/1 oz butter in a saucepan and briefly fry the curry powder. Mix in the flour and gradually add the milk while stirring. Continue stirring until the sauce thickens and cook gently for another
5 minutes. Remove pan from the heat and add the grated cheese. Leave to cool. Plunge the tomato in boiling water for 30 seconds. Lift off the skin, deseed and roughly chop the tomato. Drain the pieces of tomato on paper towel. Slice the spring onions into rings, wash and then drain in a sieve.
• Fold the tomato and spring onions into the cheese sauce. Divide each pastry sheet in two and make an incision every centimetre (or half inch) along one half of the sheets. Spread the cheese mixture over the other half of the sheets to within 1 cm/1/2 in
of the pastry edge. Melt the remaining butter and brush pastry edges. Place the incised pastry sheets on top and firmly press edges together.
• Place the cheese puffs on a lined baking tray and brush with melted butter. Sprinkle with cheese powder and/or sesame seeds.
• Bake in the middle of the oven for 20 minutes until golden brown and cooked.
To serve. Delicious with a tomato dip sauce.
Preparation/cooking: approx.
25/20 minutes
Contains per serving: 3295kJ/793 kcal.
18 g protein, 61 g fat, 44 g carbohydrate
Variation
Use the same method to make small cheese turnovers. Cut the puff pastry sheets into four, spoon a tablespoon of cheese sauce onto each and fold double. Then follow the recipe as before.
4 servings

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