Cheese swirls with quail’s eggs and cress

Cheese swirls with quail’s eggs and cress
  • Serves icon Serves 8
  • Time icon Takes 20 minutes to make, 10 minutes to cook

These fabulously elegant canapes would make the perfect start to any party. Pop on a pretty plate and serve with a glass of fizz to wow your guests.

Nutrition: per serving

Calories
306kcals
Fat
21.9g (10.6g saturated)
Protein
10.8g
Carbohydrates
16.5g (0.8g sugars)
Fibre
trace
Salt
0.5g
Calories
306kcals
Fat
21.9g (10.6g saturated)
Protein
10.8g
Carbohydrates
16.5g (0.8g sugars)
Fibre
trace
Salt
0.5g

Ingredients

  • 375g pack ready-rolled all butter puff pastry
  • 30g parmesan, finely grated
  • 30g gruyère, finely grated
  • Good pinch of cayenne pepper
  • 17 quail’s eggs
  • 75ml crème fraîche
  • Celery salt to sprinkle
  • 2 cress punnets, picked

Method

  1. Preheat the oven to 200°C/?fan180°C/gas 6. Unroll the pastry onto a work surface and sprinkle with the parmesan, gruyère and cayenne pepper.
  2. Take one of the long edges and roll up the pastry to form a swirl. With a sharp knife, slice into 34 thin rounds, then place on a baking sheet lined with baking paper. Chill until ready to cook.
  3. Cook the quail’s eggs in boiling water for 2-3 minutes, then plunge into a bowl of cold water to stop them cooking further. Once cold, peel and set aside.
  4. Bake the cheese swirls in the preheated oven for 8-10 minutes until golden brown. Remove to a wire rack to cool. Quarter the quail’s eggs and place 2 quarters on each of the cheese swirls on top of a little crème fraîche, then top with a sprinkling of celery salt and some cress. Serve straightaway.

delicious. tips

  1. Freeze the swirls in a sealed plastic container for up to 6 months. Warm through from frozen, then finish the recipe.

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