Herbed Cheese Puff

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Herbed Cheese Puff

Rating: Recipe rating
2.89 out of 2660 votes

Course: Main course

Recipe Ingredients

70g plain flour
pinch of English mustard powder
50g butter, cubed
100g mature cheddar, grated
2 eggs, beaten
3 tbsp chopped fresh mixed herbs
steamed broccoli or leeks, to serve
1 tbsp olive oil
1 garlic clove, chopped or crushed
400g can tomatoes
1 tbsp tomato purée

Recipe Instructions

- Preheat the oven to 220 degrees celcius (Gas Mark 7). Grease a baking sheet. Sift the flour, mustard powder and a pinch of salt on to a sheet of greaseproof paper. Bring the butter and 150ml water to the boil. Tip in the flour, remove from the heat and beat to a smooth thick paste. Beat in 85g of the cheese. Leave to cool for 5 minutes.
-Gradually beat the eggs into the paste, then stir in the herbs. Drop spoonfuls on to the baking sheet cpaced slightly apart, to form a 20cm ring. Sprinkle over the remaining cheese.
-Bake for 25-30 mintues until puffed up and crisp. Meanwhile, put the tomato sauce ingredients (the bottom four on the ingredients list) in a small pan. Season. Bring to the boil, stirring, then simmer for 10 minutes until thickened. Cut the puff into wedges. Serve with the sauce and broccoli or leeks.

Entered by: Chris Entered: 10/04/2008