Stilton Cheese Puffs Recipes

STILTON PUFFS

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.

STILTON CHEESE PUFFS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.
• Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.
• Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.
• Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.

STILTON, BACON, AND SCALLION PUFFS

Steps:

• In a small heavy saucepan combine the water, the butter, and a pinch of salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and with a wooden spoon beat the mixture until it pulls away from the sides of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating well after each addition, and stir in the Stilton, the bacon, the scallion, and salt and pepper to taste. Drop rounded teaspoons of the batter 2 inches apart onto lightly buttered baking sheets and bake the puffs in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are crisp and golden.