2 oz (50 g) polyunsaturated margarine
65 g (2 1/2 oz) wholemeal flour
2 eggs
175 g (6 oz) low-fat soft cheese
2 oz (50 g) Stilton cheese, grated
2 celery sticks, finely chopped
1 tbsp (15 ml) milk
pepper, to taste
2.5 ml (1/2 tsp) yeast extract
finely chopped celery leaves, to garnish
65 g (2 1/2 oz) wholemeal flour
2 eggs
175 g (6 oz) low-fat soft cheese
2 oz (50 g) Stilton cheese, grated
2 celery sticks, finely chopped
1 tbsp (15 ml) milk
pepper, to taste
2.5 ml (1/2 tsp) yeast extract
finely chopped celery leaves, to garnish
method
1. Moisten two baking sheets, line with non-stick silicone paper and set aside.
2. Put the margarine in a saucepan with 150 ml (1/4 pint) water.
3. Heat gently to melt the margarine and then bring to the boil.
4. Remove from the heat and quickly tip in all the flour, beating the mixture until it forms a soft dough in the centre of the pan. Cool for a few minutes. |
5. Lightly beat the eggs and gradually add them to the flour mixture.
6. Spoon about 20 heaped teaspoonfuls of the mixture, a little apart, over the baking sheets.
7. Bake at 200°C (400°f) mark 6 for 20 minutes, until risen and golden brown.
8. Remove from the oven and slit the side of each puff with a sharp knife.
9. Return them to the oven to bake for a further 5 minutes until they are crisp. Cool on a wire rack.
10. Mix together the cheeses, celery, milk and seasoning.
11. Just before serving, fill each puff with some of the mixture.
12. Smear a little yeast extract over the top of each puff and dip the top of each puff in the chopped celery leaves to garnish.
2. Put the margarine in a saucepan with 150 ml (1/4 pint) water.
3. Heat gently to melt the margarine and then bring to the boil.
4. Remove from the heat and quickly tip in all the flour, beating the mixture until it forms a soft dough in the centre of the pan. Cool for a few minutes. |
5. Lightly beat the eggs and gradually add them to the flour mixture.
6. Spoon about 20 heaped teaspoonfuls of the mixture, a little apart, over the baking sheets.
7. Bake at 200°C (400°f) mark 6 for 20 minutes, until risen and golden brown.
8. Remove from the oven and slit the side of each puff with a sharp knife.
9. Return them to the oven to bake for a further 5 minutes until they are crisp. Cool on a wire rack.
10. Mix together the cheeses, celery, milk and seasoning.
11. Just before serving, fill each puff with some of the mixture.
12. Smear a little yeast extract over the top of each puff and dip the top of each puff in the chopped celery leaves to garnish.
serving amount
makes 20
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
