This week the lovely Amanda who works for me left for maternity leave, as her baby girl is due in a week. We're all going to really miss her, and part of her send-off was a food day - generally an excuse for us to bring in far too much food and spend most of the day eating.
I decided to make some apple and blackberry crumble pies but wanted to make something savoury as well. So these were my idea of something super quick and easy to make but with lots of flavour.
As we'd be eating them cold, the potato stops the cheese solidifying into a hard lump. In theory you could use left over mashed potato for these, but we never have anything left over in our house. So, as time was short I cheated and bought some pre-made mashed potato. They were really good cold but they're even better warm from the oven.
Ingredients:
For the filling
200g mashed potato
Half a small onion finely chopped
100g grated mature cheddar
2 tsp whole grain mustard
A splash of Worcestershire sauce
Quarter tsp white pepper
Pinch of cayenne pepper
A pack of shop bought puff pastry
A beaten egg
Sesame seeds (optional)
How to make it:
1. Pre-heat the oven to 180c/gas 4 and line a baking tray with grease proof paper.
2. Put all the filling ingredients in a bowl and mix thoroughly.
3. Unfold the pastry and cut out circles using a 10cm cutter. You could make them bigger but if you go too small you won't be able to get enough filling in.
4. Place a blob of the filling in the centre of each circle - you need to fill the pastry, leaving just enough room to seal the edges.
5. Pick up the circle and press together the edges of the pastry to form a half moon shape, then crimp to make sure it's really well sealed.
6. Brush the puffs with plenty of beaten egg and sprinkle with the sesame seeds if you're using them.
7. Put in the oven and bake for around 15-18mins until they're puffed up and golden.
8. Leave to cool for about 5mins before eating, as the filling will be really hot (though I usually can't wait that long!)
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