Puff Pastry Cheesy Bites
So extremely more-ish you probably have to make two batches. And if you’re serving them as a starter then don’t blame your guests for not having much appetite for the main course.
You can use puff pastry to wrap up all sorts of things: anchovies with parmesan, parma ham, plain ham with mustard, whatever. I find that this combination of salty tangy cheese and the spice hit of cayenne pepper is the best but do try whatever suits your own tastes. The cheese melts out in a delicious crispy way and the cayenne just perks your appetite for another bite.
They’d also be good for a quick school holiday lunch, served with a green salad and a chopped tomato salsa.
Makes 26 rounds Timings: 40 minutes
Pre heat your oven to 190°C fan or 200°C circulation.
Have ready three flat oven trays lined with greaseproof paper.
Unroll the pastry on its own paper wrapping. Sprinkle the cheese evenly all over the surface and sprinkle the cayenne pepper on top. Roll the pastry up again and cut it into rounds about ½ cm thick. Place the slices on the trays, leaving enough space to expand – you can get about 8 on a tray.
Place in the oven for about 20 minutes until the cheese has melted and the pastry is puffed and golden. Slide them onto a wire rack to cool a bit and sprinkle with sea salt crystals.
Eat them while still warm.
Some Changes - April 2022
Thanks to my friends and followers for your patience, and for your encouragement to start blogging again.