Cathedral City Vintage 20 Cheddar and Onion Puffs – Recipe

Cathedral City Vintage 20 Cheddar & Onion Puffs

Preparation: 40 minutes Yield: 40 puffs

Ingredients:
235ml of water
60g of butter, cut into cubes
½ teaspoon coarse salt plus extra for sprinkling
130g of plain flour
4 large eggs
300g of grated Cathedral City Vintage 20
50g of chopped spring onions

Preheat oven to 180°C.
Line two baking sheets with parchment paper and set aside.

Method:
– In a heavy medium saucepan, bring the water, butter, and ½ teaspoon salt to the boil
– Remove from heat and slowly mix in the flour
– Stir over medium heat until mixture becomes slightly shiny and pulls away from sides
of pan, about 3 minutes
– Transfer to a food processor, adding the eggs one at a time, mixing well after each
addition to form a sticky dough
– Finally, mix in the Cathedral City Vintage and spring onions
– Using 2 teaspoons, form the dough into small teaspoon size ovals and drop onto
baking sheet 1 inch apart
– Bake cheese puffs until golden, about 30 minutes and serve fresh from the oven

What Do You Think and Feel? Comments Make My Day!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s