Mini Goat Cheese Puffs Food

MINI GOAT CHEESE PUFFS

Steps:

• In saucepan over medium-low heat, combine milk, butter and salt until butter is melted and bubbles form around the edge.
• Add flour, and stir vigorously until mixture pulls away from sides of pan and forms a ball, 2-3 minutes.
• Remove from heat and stir in goat cheese, 1 egg and oregano until well combined. Add remaining egg and continue to stir until a loose dough is formed.
• Using two spoons, filled prepared muffin cups 2/3 full. Sprinkle evenly with Parmesan cheese.
• Bake at 400 until puffs have risen and are golden brown, about 12 minutes.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

SPINACH & GOAT'S CHEESE PUFF

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.
• Use a hand blender to blitz the spinach with the eggs, milk, half the goat's cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.

MINI PUFFS WITH GOAT CHEESE & HERBS RECIPE - (4.2/5)

Steps:

• PASTRY: Preheat oven to 375°F. Grease a baking sheet; set aside. In a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes at room temperature. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening. Pipe 24 1-inch mounds (or spoon batter with a rounded measuring teaspoon), 1-inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool for about 15 minutes. Slice puffs in half horizontally with a serrated knife. FILLING: In a medium bowl, combine cream cheese, goat cheese, and milk. Beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling onto the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Bake the pastry puffs up to 1 week in advance and freeze. Thaw overnight before serving.

GOAT'S CHEESE & CRANBERRY TARTLETS

Steps:

• Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
• Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
• Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
• Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.