Cheesy Baked Bean Pasty Puffs Recipes

CHEESY BAKED BEAN PASTY PUFFS

Steps:

• Heat the oven to 200C / 180 fan / GM6.
• Pour the oil into a frying pan and fry the onions until they are golden and translucent.
• Remove the pan from the heat, add the beans, and the cheeses and mix well.
• Place a spoon of the baked bean mixture in the middle of each square of pastry, brush the edges with water then fold diagonally to make a triangular parcel. Use a fork to press the layers of pastry together to seal.
• Transfer the pasties to a baking tray covered with a sheet of baking paper, poke a couple of holes in each one with a sharp knife to let the steam out.
• Brush with the beaten egg if desired, then bake for 20 - 25 minutes until puffed and golden.
• Allow to cool slightly before serving - the filling will be very hot.

CHEESY PASTRY PUFFS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Crumble the oregano and salt in a small bowl using your hands and set aside.
• Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
• Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
• Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.

CHEESE, ONION AND POTATO PASTY

Steps:

• Peel and chop the potato into small chunks and the onion finely chopped and grate the cheese. Finely chop the parsley.
• Mix all the ingredients together well in a bowl.
• Divide the pastry in 4 and roll each piece into a round about 15 cm (6 inches) in diameter.
• Put a quarter of the cheese mixture on each one, dampen the edge with a little water, then fold over and crimp the edges.
• Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
• Bake them for 45 minutes.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

CHEESY BAY SCALLOP PUFF PASTRY SHELLS

Steps:

• Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
• Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
• Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
• Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.

SAUSAGE, BEAN & CHEESE PASTIES

Steps:

• Prepare the bread mix following pack instructions. While the dough rises, make the filling. Skin the sausages and roll the meat into small meatballs, about 6-8 per sausage. Heat a large deep frying pan and brown the sausages. You may need to do this in batches. Once they're all brown, return them to the pan and pour in the beans. Mix to combine, then allow to cool a little while you roll the dough.
• Heat oven to 200C/180C fan/gas 6. Grease 2 or 3 large, flat baking sheets. Divide the dough into 12 and roll out each one to a circle, roughly 17cm in diameter - and keep the remaining balls of dough covered with oiled cling film or a damp tea towel.
• Taking each circle in turn, fill with a scoop of the bean mix and a little of the grated cheese. Fold in half, pressing well to seal. Crimp the edges then transfer to an oiled baking tray. Keep covered with oiled cling film while you make the rest. Brush with a little beaten egg and cook for 15-20 mins until puffed up and golden.
• Remove and allow to cool slightly on a wire rack. Eat warm or at room temperature. If you would like to freeze the pasties, completely cool and freeze in a single layer on a flat tray covered well. Once frozen, transfer them to a freezer bag and seal well.