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Cheese and chive puffs

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Cheese and chive puffs
  • Serves: 16

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

 

Woman's Weekly recipe These delicious cheese puffs make a great savoury alternative to your afternoon tea cake or a cheesy choux pastry treat that the whole family can enjoy

Ingredients

For the choux pastry:
  • 60g (2oz) butter
  • 75g (2oz) plain flour, sifted
  • 2 medium eggs, beaten
  • 30g (1oz) grated Cheddar or Parmesan
  • Good pinch of cayenne pepper/smoked paprika

For the filling:
  • 400g (14oz) cream cheese
  • About 3tbsp finely snipped chives
  • Salt and freshly ground black pepper
  • 2 baking sheets, lined with bakewell paper

Nutritional information

Each portion contains:

  • Calories170
    9%
  • Fat17.0g
    24%
  • Saturates10.0g
    50%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

Method

  1. Put the butter and 150ml ( pint) water in a small pan, heat until the butter melts
  2. Bring the mixture to the boil, quickly add the flour and beat well, off the heat, to a smooth dough.
  3. Cool for 5 minutes, add half the beaten egg, beating well, then gradually beat in more egg to get a shiny pastry
  4. Add all but about 2 teaspoons of the cheese, and a pinch of cayenne or paprika.
  5. Set the oven to gas mark 7 or 220C. Spoon 16tbsp of choux pastry (or use a 1cm/in piping nozzle) on to baking sheets
  6. Sprinkle with the rest of the cheese and more cayenne/paprika.
  7. Bake for 25 mins, then turn the puffs over on the baking sheet and bake for another 5 mins until crisp.
  8. Cool on a wire rack.
  9. Soften the cream cheese and mix in the chives. Season well.
  10. Pipe or spoon the filling mixture into the split buns.
  11. Serve on the day of making.

Average rating

  • 4
(15 ratings)

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Your comments

Lollby Mohamed Abd Elgwad

can i freez the puffs untill the day i serve it?

ann collins

the cheese puffs were deliciouse half way through making them i said to my self if they come out right i will eat my hat,i am off now to buy a hat

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