Paprika Cheese Savouries recipe
information
These crisp, golden-brown pastry fingers are good for parties or for nibbling before a meal. You can eat them piping hot from the oven or cold.
ingredients
2 cups (225 g) 1/2 lb wholemeal (whole grain) flour
pinch fine sea salt
15 ml (1 tbls) paprika
125 g (1/4 lb) 1/2 cup butter
1 egg, separated
cold water to mix pastry
30 ml (2 tbls) tomato puree (paste)
100 g (1/4 lb) 1 cup grated Farmhouse Cheese
pinch fine sea salt
15 ml (1 tbls) paprika
125 g (1/4 lb) 1/2 cup butter
1 egg, separated
cold water to mix pastry
30 ml (2 tbls) tomato puree (paste)
100 g (1/4 lb) 1 cup grated Farmhouse Cheese
method
Heat the oven to 200°c (400°f) gas mark 6
1. Put the flour into a bowl with the salt and paprika and rub in the butter.
2. Add the egg yolk and enough cold water to mix the pastry.
3. Form the dough into a ball, put it into a plastic bag and chill it.
4. Divide the dough into two equal halves and roll each one out into an oblong.
5. Spread each one all over with tomato paste and spread the grated cheese over one long half of each piece.
6. Fold the other half over the top.
7. Cut each piece into strips 1.5cm (1/2 in) wide.
8. Lay the pieces on a large, floured baking sheet and brush them with the egg white.
9. Bake them for 25 minutes and cool them on a wire rack if desired.
1. Put the flour into a bowl with the salt and paprika and rub in the butter.
2. Add the egg yolk and enough cold water to mix the pastry.
3. Form the dough into a ball, put it into a plastic bag and chill it.
4. Divide the dough into two equal halves and roll each one out into an oblong.
5. Spread each one all over with tomato paste and spread the grated cheese over one long half of each piece.
6. Fold the other half over the top.
7. Cut each piece into strips 1.5cm (1/2 in) wide.
8. Lay the pieces on a large, floured baking sheet and brush them with the egg white.
9. Bake them for 25 minutes and cool them on a wire rack if desired.
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more information
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