Baked Stilton Pastries Recipes

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STILTON PUFFS



Stilton puffs image

If you're expecting guests this Christmas Eve, the smell of these little pastries bubbling in the oven will tempt and tease the taste buds.

Provided by Nigel Slater

Categories     Starters & nibbles

Yield Makes 24 puffs

Number Of Ingredients 5

plain flour, for dusting
1 x 380g/13oz ready-made puff pastry sheet
300g/10½oz Stilton
1 free-range egg, beaten
100g/3½oz parmesan, freshly grated

Steps:

  • Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment
  • On a lightly floured surface, roll out the pastry to 30cm/12in x 23cm/9in.
  • Cut the pastry into four strips lengthways and then six across, leaving you with 24 rectangles of pastry.
  • Crumble the Stilton into a bowl and crush with a fork.
  • Put a heaped teaspoon of the cheese into the centre left of each rectangle, brush the edges with the egg wash.
  • Fold the pastry over the cheese and crimp the edges to seal and place onto the lined baking tray.
  • Brush the outside with the beaten egg and grate the parmesan over each parcel. Make a little hole in the top of each parcel with the tip of a sharp knife.
  • Bake for 10-15 minutes until golden-brown all over.

ENGLISH STILTON AND TWICE BAKED POTATO PICNIC PIES - PASTIES



English Stilton and Twice Baked Potato Picnic Pies - Pasties image

This is such a wonderful and easy recipe, especially if you are Stilton cheese and potato fans, as we are! Just slice up pre-cooked potatoes, add a slice of Stilton, season and bake in a pastry case, and there you have it......a great snack, lunch or picnic food extraordinaire! Serve them with assorted chutneys, pickles, salads or even MORE potatoes for a very tasty meal. I have stipulated ready-made shortcrust pastry, but puff pastry would also work well. Ingredients are listed for 4 people - however, this recipe is easy to multiply or reduce, according to your potato and Stilton supplies!!

Provided by French Tart

Categories     Savory Pies

Time 25m

Yield 4 Pies or Pasties, 4 serving(s)

Number Of Ingredients 7

230 g ready-made rolled shortcrust pastry
3 -4 boiled potatoes, sliced into 1-inch rounds
4 slices Stilton cheese
salt
fresh ground black pepper
1 egg, beaten with a little
milk

Steps:

  • Pre-heat the oven to 200C/400F/Gas 6.
  • Grease and line a sturdy oven proof biscuit (cookie) sheet.
  • Cut out 8 pastry circles - about 3" to 4" in diameter - a cup is a great template!
  • Place the sliced potatoes on 4 of the pastry circles - leaving a 1/2" border.
  • Season well with black pepper, and salt if you wish - remembering that Stilton is quite salty itself.
  • Place a slice of Stilton cheese on top of the potatoes.
  • Place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal.
  • Press the crust with the back of a fork to make a pattern and seal the pastry circles together.
  • Cut two 1" slits in the top of each pie - to let the steam escape.
  • Glaze the tops with the beaten egg and milk mixture.
  • Place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.
  • Allow to cool slightly before eating, as the cheese will be very hot!

Nutrition Facts : Calories 395.8, Fat 19.1, SaturatedFat 4.8, Cholesterol 52.9, Sodium 300.9, Carbohydrate 49.5, Fiber 4.2, Sugar 1.2, Protein 7

STILTON AND QUINCE JAM PUFF PASTRIES



Stilton and Quince Jam Puff Pastries image

Categories     Cheese     Fruit     Bake     Christmas     Cocktail Party     Blue Cheese     Quince     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 5

1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1/4 pound chilled Stilton cheese
1/2 cup quince jam*
*available at specialty foods shops.

Steps:

  • Preheat oven to 425°F. and lightly butter a baking sheet.
  • On a lightly floured surface cut out 24 pastry rounds from pastry sheet with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheet. Brush tops of rounds with some egg wash (be careful not to drip down sides of rounds) and bake in middle of oven until puffed and golden brown, about 12 minutes (rounds will puff unevenly). Transfer rounds with a spatula to a rack and cool slightly. Trim bottoms of rounds if necessary to create level pastries and cool completely on rack. Pastry rounds may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
  • Break Stilton into 24 small pieces (about 1/4 inch) and bring to room temperature. Top each pastry round with 1 piece Stilton and 1/2 teaspoon jam and serve at room temperature.

STEAK & STILTON PASTIES



STEAK & STILTON PASTIES image

Categories     Beef     Bake     Quick & Easy

Yield 2-4 Pasties

Number Of Ingredients 9

2 onions finely chopped
A little olive oil
1lb/500g puff or savoury shortcrust pastry (ready roll is fine!)
Handful of closed cup mushrooms (brown are best) finely chopped
Approx. 4oz/150g rump or sirloin steak cut into a fine dice of around 5mm or 1/4"
2oz/75g Stilton cheese crumbled
Salt & freshly ground black pepper
Baking/greaseproof parchment
1 egg, beaten

Steps:

  • Sweat the onions for at least 15 minutes in the olive oil until completely broken down and caramelising then set aside to cool thoroughly. Preheat the oven to 200C/400F Roll out the pastry to about 2mm and using a tea plate or a bowl cut out as many circles as you can making them five or more inches across. Spread a spoonful of the cooled onions into the centre of each disc leaving a border of about 1". Top the onions with a layer of chopped mushrooms. Next add a little stack of steak Season the meat with a good pinch of salt. Sprinkle the cheese on top of the meat and season with plenty of black pepper. Lightly brush the exposed pastry border with just enough egg or water to make it tacky but not slippery. Now fold the bottom edge of pastry over to the top and then crimp the border around the filling to make a pastie shape. Place the finished pastie, crimped side up, onto a baking sheet lined with greaseproof parchment, brush with the egg and bake in the oven for about 30 minutes or until golden brown.

STILTON-STUFFED BAKED PEARS



Stilton-Stuffed Baked Pears image

A wonderfully delicious way to WOW your family or guests.

Provided by Daily Inspiration S

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 8

1/2 c brown sugar, packed
2 Tbsp butter, softened
1/2 c stilton cheese, crumbled
1/4 c dried cranberries
1/4 c toasted pecans, chopped
8 bartlett pears, peeled
1/4 c apple juice
1 Tbsp port wine

Steps:

  • 1. Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
  • 2. Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9 inch baking dish. Fill each pear with about 2 tbsp. sugar mixture and replace top on each.
  • 3. Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.

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