Cheese swirls with quail’s eggs and cress

Name: Cheese swirls with quail’s eggs and cress
Yield: Serves 8
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

Easy
April 2012

Easy
April 2012

Test kitchen approved

Serves 8
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

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

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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

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.
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.
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.
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.