Stilton Puffs
Indulge in these delectable Stilton and Parmesan puff pastry parcels that ooze with cheesy goodness in every bite. Encased in flaky pastry and brushed with a golden egg wash, these savory treats are sure to impress at any gathering or as a delightful snack.
— Constant Cookbook
Ingredients
- , for dusting plain flour
- 1 x 380g/13oz ready-made puff pastry
- 300g/10½oz Stilton
- 1 free-range egg
- 100g/3½oz parmesan
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 24 puffs
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