1 egg, beaten, plus beaten egg to glaze
2 tbsp (25 g) 1 oz butter, melted
2 oz (50 g) English Cheddar cheese, grated
salt and freshly ground pepper
227 g (8 oz) packet puff pastry, thawed
2 tbsp (25 g) 1 oz butter, melted
2 oz (50 g) English Cheddar cheese, grated
salt and freshly ground pepper
227 g (8 oz) packet puff pastry, thawed
method
1. Mix the beaten egg, butter and cheese until smooth and season well.
2. Roll out the pastry thinly into a 33 cm (13 inch) square, cut it in half and place one half on a baking sheet.
3. Spread the cheese mixture over the pastry to within 0.5 cm (1/4 inch) of each edge.
4. Dampen the edges with the water and cover with the remaining pastry.
5. Glaze with beaten egg and mark the pastry into fingers.
6. Bake in the oven at 200°C (400°F) mark 6 for about 10 - 15 minutes, until well risen and golden brown.
7. Cut into fingers before serving.
2. Roll out the pastry thinly into a 33 cm (13 inch) square, cut it in half and place one half on a baking sheet.
3. Spread the cheese mixture over the pastry to within 0.5 cm (1/4 inch) of each edge.
4. Dampen the edges with the water and cover with the remaining pastry.
5. Glaze with beaten egg and mark the pastry into fingers.
6. Bake in the oven at 200°C (400°F) mark 6 for about 10 - 15 minutes, until well risen and golden brown.
7. Cut into fingers before serving.
serving amount
makes 20-24
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