Cheese swirls with quail’s eggs and cress
- April 2012
- 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.
- 21.9g (10.6g saturated)
- 16.5g (0.8g sugars)
- 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
- 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.
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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