Quick Cheese Puffs

quick cheese puffs

I really cannot claim any credit for this recipe, since I was once again inspired by Nigel Slater – this time from his 12 Tastes of Christmas.

I added spring onions but if I’d had them on hand, I may have experimented with cranberries or semi-dried apricots. As it was, amato mio and I were having a couple of weeks in the UK, with week in the Derbyshire Dales, and I didn’t have access to my store cupboard!

This is in no way diet-friendly but as a scrummy occasional treat, the pleasure justifies the naughtiness…  of course, there is nothing to stop you having a couple of puffs with some salad as a main meal!

Quick Cheese Puffs
Nutritional values per puff:
Calories: 162
Carbohydrate: 11g
Protein: 4g
Fat: 11g
Sodium: 173mg
(Please note that these are based on the ingredients I use – your own may be
slightly different)

For 16 cheese puffs:
500g block of ready-made puff pastry
150g Wensleydale Jervaulx Blue, Stilton, or your favourite blue cheese
25g spring onion tops
1 whole medium egg – whisked

1. Heat your oven to 200c, and remove the pastry from the ‘fridge.

2. Crumble the cheese, and chop the spring onion tops. Set to one side.

cheese and onion

3. Gently roll out the pastry until it’s about half a centimetre thick.

pastry

4. With a sharp knife, divide into 16 equal pieces.

4. Brush with egg wash, then place bits of cheese and spring onion onto the centre of each piece.

cheese puff

5. Gather up the edges and corners to make parcels. It’s OK to have small gaps, as steam needs to escape.

cheese puff parcel

6. Brush the outside of each parcel with egg wash.

7. Place on a floured baking tray (or on some silicon paper), and bake for 12-15 mins until golden brown. (The filling will ooze out a little, and the parcels will probably open a bit – this is absolutely fine though, and adds to their charm, in my opinion. Do be aware however, that the filling will be really hot, so please be careful if making and munching these with children.)

cheese puff 2

Buon appetito!

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