Starter Recipes > Feta Cheese Puffs with Basil
Starter - Feta Cheese Puffs with Basil
Main Course - Smoked Chicken and Avocado Salad
Dessert - Raspberry and Lavender Pavlova
5 floz natural yogurt
2 tablespoons chopped fresh basil
black pepper
14oz puff pastry
beaten egg
(see measure conversions for more information)
- Add the chopped basil and pepper to taste.
- Put the pastry on to a lightly floured surface.
- Roll the pastry out thinly and cut out about 16 rounds.
- Put half of the pastry rounds onto a lightly greased baking tray.
- Divide the cheese mixture between the pastry round spooning a little of the mixture into the centre of each.
- Brush the edges of each round with a little beaten egg.
- Cover with the remaining rounds and seal the edges.
- Using a sharp knife make a small slit in the top of each puff.
- Brush the top with beaten egg.
- Bake at 220oC for about 15 minutes or until browned and crispy.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of the August 2007 Recipes Menu
Starter - Feta Cheese Puffs with Basil
Main Course - Smoked Chicken and Avocado Salad
Dessert - Raspberry and Lavender Pavlova
How to feta cheese puffs with basil:
An easy but rather sophisticated starter. The Puffs are made with Feta cheese which is a very well-known Greek cheese. Feta is made from goat's or ewe's milk and in this recipe the Mediterranean theme is further enhanced with the addition of basil.
Ingredients
8oz feta cheese, grated5 floz natural yogurt
2 tablespoons chopped fresh basil
black pepper
14oz puff pastry
beaten egg
(see measure conversions for more information)
Method
- Mix the cheese and yogurt together.- Add the chopped basil and pepper to taste.
- Put the pastry on to a lightly floured surface.
- Roll the pastry out thinly and cut out about 16 rounds.
- Put half of the pastry rounds onto a lightly greased baking tray.
- Divide the cheese mixture between the pastry round spooning a little of the mixture into the centre of each.
- Brush the edges of each round with a little beaten egg.
- Cover with the remaining rounds and seal the edges.
- Using a sharp knife make a small slit in the top of each puff.
- Brush the top with beaten egg.
- Bake at 220oC for about 15 minutes or until browned and crispy.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
