Goat's Cheese, Leek and Red Onion Puff Pastry Twisters
Traditionally we eat dairy foods on Shavuot but for this feature I have decided to write a dairy recipe that is just a little bit different, whilst still being perfect for Kiddush, a starter or as part of a main course during this chag.
Just vary the size of the casing to suit the occasion. Although I have used goat's cheese, you can also use cream or curd cheese.
Preparation time: 30 minutes
Cooking time: 25 minutes
375g puff pastry, ready rolled if possible
2 beaten egg yolks, for glazing
For the filling
15g unsalted butter
1 tbsp olive oil
1 medium-sized leek, washed, trimmed and finely chopped
1 red onion, skinned and chopped
125g soft goat's cheese
75g chopped walnuts (optional)
Salt and freshly ground black pepper
For the garnish
Freshly ground black pepper
1) Preheat the oven to 220ºC/425ºF/gas mark 7.
2) Prepare the pastry by cutting it into six 10cm (4 inch) squares.
3) Using a sharp knife cut an incomplete inner 1/2 inch square. Do not cut the square completely - leave two opposite diagonal corners uncut.
4) Brush the pastry with beaten egg yolk.
5) Lift one of the cut corners and join it to the diagonally opposite cut corner pressing lightly to attach.
6) Repeat with the other cut corner. You now have a square with twisted corners.
7) Bake for 15 minutes until well risen and golden.
8) Remove from the oven and using a sharp knife very carefully cut out the top layer of the inner square and set it aside to use as a lid. Carefully scrape out any raw pastry leaving the base intact.
9) Heat a frying pan with the butter and olive oil. Sauté the chopped leek and chopped onion until softened.
10) Turn the heat off and mix in the goat's cheese and chopped walnuts. Season with salt and freshly ground black pepper.
11) Spoon the prepared filling into the pastry twisters. Sit the lid on top.
It is at this stage that the twisters can be prepared in advance and reheated in the oven for 10 minutes on 180ºC/350ºF/gas mark 4.
To serve the stylish way
Serve immediately on a warmed plate and dust the plate with freshly ground black pepper.
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