- May 2005
- Serves 4
- Takes 50 minutes to make
These cheese puffs can be enjoyed as a stater or a satisfying lunch. They’re also great for on the go lunches, just wrap them up and off you go.
- 49.8g (28g saturated)
- 37.6g (3.5g sugars)
- 50g butter
- 1 small onion, finely diced
- 1 leek, sliced and washed
- 225g soft goat’s cheese
- 2 slices smoked ham or Parma ham, diced
- 2 sprigs fresh thyme, leaves picked
- 375g pack ready-rolled puff pastry
- 1 egg, beaten, to glaze
- Melt the butter in a frying pan over a medium heat. Add the onion and leek, cover, and sweat for 5 minutes, until soft but not coloured. Set aside to cool.
- Put the cheese in a large bowl and beat until creamy. Add the ham, thyme leaves and cooled onion and leek. Mix and season to taste.
- Unroll the pastry and roll out until slightly thinner. Using a saucer, cut out 4 x 16cm circles. Divide the mixture between the centres of each pastry round. Brush the edge of pastry with some of the egg and fold the pastry over to make a semicircle. Press with a fork to seal the edges and chill for 5-10 minutes.
- Preheat the oven to 200C/fan180C/gas6. Put the puffs onto a non-stick baking tray and brush with remaining egg. Bake for 20 minutes, until golden. Serve hot or cold.
These can be prepared a day in advance. Chill at the end of step three, so they’re ready to bake when you need them.
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