Cheese and Onion Pastries
We spent ages and ages trying to make a good picture, but sadly these yummy pastries are never going to win a beauty contest. So you will have to trust me when I report that the taste of these little triangles is totally delicious and furthermore, the smell of them baking is divine. The recipe was given to me by Claire, who knew they would be a great addition to my make ahead canapé collection, especially as they freeze perfectly as well. Please give them a try, you won’t be disappointed.
Ingredients - makes about 36
50g cold butter, cut into small dice
40g mature Cheddar cheese, grated
40g feta, crumbled
100g plain flour
50ml creme fraiche (half fat is fine)
½ teaspoon nigella seeds
2 spring onions, chopped finely
0.5 tsp ground cumin
0.25 tsp salt
Heat oven to 200°c
Weigh out all the ingredients before starting the recipe, so that the butter and cheeses remain cold.
Mix all the ingredients together, firstly using a spatula, then hands. Bring the dough together into a ball. Take care not to over mix.
Tip the ball of dough out onto a large sheet of cling film, cover with another sheet of cling film and press or roll the dough out into a rough rectangle about 2 cms thick.
Using a triangle shaped mould (dipped in flour to prevent sticking) or a ruler, cut out triangle shapes (mine were 4cm x 4cm x 4cm). Carefully rework the wasted dough and flatten it to cut out more triangles.
Chill the triangles on parchment lined baking sheets before baking or freeze for future use.
Cook the triangles for approximately 12 minutes until golden brown.
Defrost before cooking if previously frozen.
They are best served warm, but still pretty good cold.