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Cheese Boats

Ingredients
  Pastry 1
  Plain flour 100 Gram
  Salt To Taste
  Butter/Margarine 25 Gram
  Lard 25 Gram
  Cold water 15 Milliliter
  Red leicester 100 Gram, grated
  White breadcrumbs 50 Gram
For filling
  Melted butter 30 Milliliter
  Dried egg powder 15 Milliliter
  Water 15 Milliliter
  Milk 15 Milliliter
  Cayenne pepper To Taste
  Chopped parsley 1 Tablespoon
Directions

1. Sift the flour and a pinch of salt into a bowl. Add the fats cut into small pieces and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add about 3 teaspoons of water and mix to form a firm dough.
2. Knead the pastry lightly, then roll out on a floured board and use to line 8 boat-shaped tins or 8 tartlet tins. Place on a baking sheet, prick the bases well and cook in the centre of a moderately hot oven at 200°C/400°F/Gas mark 6 for about 12 minutes, until pale brown.
3. Mix the cheese and breadcrumbs together. Stir in the melted butter. Mix the dried egg, water and milk to a smooth cream. Stir into the cheese mixture and season to taste with salt and cayenne pepper.
4. Divide the cheese mixture between the pastry boats and heat in a moderate oven at 180°C/350°F/Gas mark 4 for 15 minutes. Sprinkle with chopped parsley and serve warm.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Baked
Ingredient: 
Cheese

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