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Cheese Pastries - Savoury Puff Pastries
We rolled out a packet of all butter puff pastry to use for our
savoury cheese fillings and let the pastry rest for a few minutes.
The cheeses we used were: Wensleydale & apricot; cheddar &
caramelised onion; nettle cheese; spicy mexican with peppers and
a herby cheese.
  
We made the shapes required for vol-au-vents, stuck them together
and brushed them with egg wash. We baked them for 10-15 mins and
let them cool before adding crumbled Wensleydale & apricot
and cheddar & caramelised onion. We then heated them through
again in the oven.
  
We cut rectangles of the pastry and filled one side with the nettle
cheese and some salami before folding them over and sealing with
egg wash. We cut out some little shapes to put on the top of the
pastries to make them pretty. Topped with more egg wash, they went
into the hot oven for 10-15 mins until golden brown and oozy in
the middle.
  
For the rest of the cheeses we made little circles which we folded
over and a long sausage-roll shaped pastry with a mixture of cheeses
and decorated with little lines of left-over pastry.
  
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