| | Almond Cheddar Pastries For Pastry:
6 ounces plain flour
4 ounces butter
1 1/2 ounces ground almonds
3 ounces Cheddar cheese, shredded
salt and pepper
1/2 teaspoon paprika
1 egg yolk
1 tablespoon water
1 egg lightly beaten
For Filing:
1 teaspoon arrowroot
1 egg, separated
1 teaspoon paprika
salt and pepper
5 ounces whole milk, warmed
1 1/2 ounces Cheddar cheese |
|
Sift the flour into a bowl. Cut the butter into flour with a palette knife and, as soon as the pieces are well coated with flour, rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the almonds, cheese and seasonings. Beat the egg yolk, adding half the water. Pour into the bowl and mix to a dough, adding the remaining water if necessary. Lightly flour the dough, wrap it in greaseproof paper and chill it in the refrigerator for 15 minutes. Set the oven at 375ºF. Roll out the dough to 1/4 inch thick and stamp out rounds with pastry cutter; brush half the rounds with beaten egg. Place all rounds on a baking sheet lined with greaseproof paper and bake in the pre-set oven for about 10 minutes or until golden brown. Cool slightly. Meanwhile prepare the filing. Put the arrowroot, egg yolk, paprika, salt and pepper into a pan, mix and add the milk and cheese slowly. When blended place the pan over moderate heat and bring to a boil, stirring; draw aside. Whip the egg white to a firm snow and fold into the sauce. Return to heat and cook for a minute or two, stirring slowly. Place a teaspoon of filing on the un-brushed pastry rounds and sandwich with brushed ones, keeping the brushed sides out, on top. |
